1/2 pound lean boneless beef steak (such as top
    round, flank or sirloin), cut about 1 inch thick
4 cloves garlic, minced or pressed
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 tablespoons white wine vinegar
1/4 teaspoon pepper
1 small white onion, thinly sliced and separated into rings
About 1/2 pound watercress

Cut beef with the grain into 3-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. In a bowl, stir together garlic, soy sauce, 1/2 teaspoon of the sugar and 1 teaspoon of the oil. Add beef; stir to coat. Cover and refrigerate for at least 30 minutes or until next day.

In another bowl, stir together the remaining 1/2 teaspoon sugar, remaining 2 teaspoons oil, vinegar and pepper. Add onion and mix lightly. Cover and refrigerate for at least 30 minutes or until next day.

Remove and discard tough watercress stems; rinse sprigs thoroughly and pat dry. Then measure 3 cups sprigs, lightly packed. Shortly before serving, add watercress to onion mixture, mixing lightly to coat. Arrange on 2 dinner plates.

Place a cast iron skillet over high heat. When skillet is hot, add beef mixture and saut? stirring constantly, until meat is browned (1 1/2 to 2 minutes). Arrange meat evenly atop watercress salads.

Makes 2 servings.