|¾ pounds||Beef flank steak|
|2 tablespoons||Soy sauce|
|1 tablespoon||Chili paste with garlic (Szechuan paste)|
|Several drops sesame oil|
|2||Cloves garlic, minced|
|3||To 4 tablespoons cooking oil|
|1 large||Bunch watercress (4 cups leaves)|
|1 tablespoon||Dry sherry|
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 1½ 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 ½ 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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