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.