Title: Chinese: Hunan Beef
Categories: Entree Beef Chinese Ethnic
Yield: 4 Servings

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

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