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Chinese: Hunan Beef

beef, chinese, ethnic, main dish

3/4 lb beef flank steak
1 egg white
1 tablespoon cornstarch
2 tablespoon soy sauce
1 tablespoon chili paste with garlic (szechuan p; aste)
5 1/2 teaspoon cornstarch
1/2 teaspoon sugar
1 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
1/8 teaspoon salt

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

Yield: 4 servings

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