- 4 tablespoons soy sauce
- 4 tablespoons chopped garlic
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 4 teaspoons minced gingerroot
- 1 teaspoon chili garlic sauce
- 1 pound flank steak, sliced into 1/8-inch thick, 2-inch-long slivers
- 2 tablespoons vegetable oil
- 4 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 bunches green onions, cut into 2-inch pieces, green and white parts
- 1 cup thinly sliced red bell pepper
- 1/2 cup mung bean sprouts
- 4 cups fresh watercress, or other mixed greens rinsed and patted dry
- 1 cup Kim Chee 
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup basil leaves
- 1/2 cup broccoli sprouts or other sprouts
- In a large bowl, whisk together the soy sauce, garlic, sesame oil, sugar, ginger, and black pepper in a bowl. Add the steak and toss to coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for a minimum of 24 hours.
- Heat the oil in a wok or large skillet over high heat. Add the mushrooms and cook until golden brown about 2 minutes per side. Remove the mushrooms from the pan to a paper towel lined plate. Add the beef and green onions, and cook until the meat is no longer pink, stirring, 2 to 3 minutes. Add the red bell pepper and mung beans and cook, stirring, until wilted and warmed through, 30 seconds to 1 minute.
- Place the watercress in a large bowl and toss with the beef mixture and Kim Chee. Divide among 4 plates and garnish with the cilantro, basil and broccoli sprouts. Serve immediately.