Instructions: Prepare the soy vinaigrette and set aside.

In a large bowl, combine the beef with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tablespoons of the oil. Cover and refrigerate 3 hours or overnight.

When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette.

In a large skillet over high heat, add the remaining 2 tablespoons of oil and when smoking, add the beef mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beef, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve.

This recipe yields 4 servings.

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