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1. Place beef in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine garlic, oil, the 1 teaspoon sugar, the salt, and black pepper. Pour marinade over beef in bag. Seal bag; turn to coat beef. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
2. In a small bowl combine soy sauce, rice vinegar, rice wine, the 1 tablespoon sugar, the fish sauce, and Asian chili sauce. Whisk until sugar dissolves; set aside.
3. In a large bowl toss together watercress and chile peppers; set aside.
4. Heat a very large skillet over medium-high heat. Add the beef pieces to the hot dry skillet in a single layer (do not move pieces). Cook for 2 minutes to form a crust on the meat. Turn and cook about 2 minutes more or until medium-rare doneness. Add hot beef to watercress mixture in bowl; toss to combine. Drain drippings from skillet; return skillet to medium-high heat.
5. For sauce, carefully pour soy sauce mixture into hot skillet, scraping up any browned bits from the bottom of the skillet. Cook about 2 minutes or until reduced and slightly thickened. Remove skillet from heat; add butter, stirring until melted. Immediately pour some of the sauce over meat-watercress mixture, tossing to wilt and coat the greens. Serve with Easy Scrambled Eggs with cilantro and the remaining sauce.
1. In a medium bowl beat together eggs, milk, salt, and pepper with a whisk. In a large skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
2. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Immediately remove from the heat.