Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Beef flank steak Several drops sesame oil
1 Egg white 2 Cloves garlic, minced
1 tb Cornstarch 3 To 4 tablespoons cooking oil
2 tb Soy sauce 1 lg Bunch watercress (4 cups
1 tb Chili paste with garlic -leaves)
-(Szechuan paste) 1 tb Dry sherry
5 1/2 ts Cornstarch 1/8 ts Salt
1/2 ts Sugar

Partially freeze beef for ease in slicing. Slice, across grain, in
thin slices. In bowl combine beef with egg white and 1 tablespoon
cornstarch. Set aside.
In separate bowl, stir together soy sauce and chili paste; blend
in 1 1/2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set
aside.
Heat 2 tablespoons of the oil in wok or large skillet. Stir-fry
meat, half at a time, 1 1/2 to 2 minutes, adding additional
tablespoon of oil if necessary. Return all meat to skillet. Add sauce
mixture; cook and stir till thickened and bubbly. Remove meat to one
side of a warm platter; keep warrn. Wipe wok clean. Heat remaining 1
tablespoon oil; add watercress, sherry, and salt. Stir-fry 30 to 45
seconds. Arrange watercress on other side of platter. Makes 4
servings.

Shun Lee Dynasty - New York, New York

Source: Benson Heges 100's presents 100 recipes from 100 of the
Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM
Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94

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