- 3/4 pound Beef flank steak
		- 1 Egg white

		- 1 tablespoon Cornstarch

		- 2 tablespoons Soy sauce

		- 1 tablespoon Chili paste with garlic (szechuan paste)

		- 5 1/2 teaspoons Cornstarch

		- 1/2 teaspoon Sugar

		- 1 Several drops sesame oil

		- 2 cloves garlic, minced

		- 4 tablespoons cooking oil

		- 4 cups watercress leaves

		- 1 tablespoon Dry sherry

		- 1/8 teaspoon Salt

	Server 4

		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.