Chinese Hunan Beef

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 warm. 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.