1. PREPARE THE MEAT In a large bowl, combine the garlic,
sherry, soy sauce, sugar, pepper and five-spice powder with the
1 tablespoon of oil. Add the beef and turn to coat thoroughly with
the marinade. Cover and refrigerate for at least 5 hours or
2. PREPARE THE VINAIGRETTE In a small bowl, combine the
soy sauce with the vegetable oil, sherry, red wine vinegar, minced
ginger, sugar, garlic and lemongrass. Let stand for 30 minutes,
stirring a few times.
3. Mound the watercress and red onion on a platter and toss with
half of the vinaigrette. Set 2 large skillets over high heat until
very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet;
when shimmering, add the meat to both skillets in an even layer.
Let cook undisturbed until richly browned on the bottom, about
1½ minutes. Shake the skillets to release the meat and cook for
about 30 seconds longer, until medium-rare. Scrape the beef
onto the watercress. Drizzle with the remaining vinaigrette, toss
lightly and serve right away. —Marcia Kiesel
MAKE AHEAD The vinaigrette can be refrigerated overnight. Bring
to room temperature before using.