Instructions: To make yams: Rinse yams with water to get rid of starch. Soak in water overnight in refrigerator. Drain very well before frying.

Heat oil in a deep pan to 290 degrees. Fry yams in batches until golden brown. Drain on paper towels. When cool, yams will store at least 2 days in an airtight container.

To make beef: Combine beef, peppercorns, galangal, wine and soy sauce in a bowl. Cover and let marinate 2 hours in the refrigerator.

Preheat a wok or non-stick pan to high heat. Strain beef; reserve marinade.

Add oil to pan and sear beef until all sides are browned. Add garlic, ginger, chile and chives. Toss well to mix. De-glaze pan with reserved marinade. Add sesame oil and remove pan from heat.

To serve: Add sugar to lemon juice. Mix until dissolved. Toss watercress with this dressing. Place salad on large platter, arrange beef to side or over top.

Place crispy yams atop beef and serve.

Notes: Galangal, a rhizome with a hot, peppery flavor, can be found at specialty stores and Asian markets. If you prefer, you could substitute fresh ginger. Rice wine can also be found at specialty stores and Asian markets.

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