Place the steak, peppercorns, garlic,
lemon grass, 2 tablespoons oil, salt and pepper in a bowl.
Mix well, cover and marinate in the
refrigerator for 30 minutes.
Remove the watercress sprigs from the
tough stems, break them into small pieces. Wash and drain them well.
Arrange the watercress on a serving
platter and place the tomatoes on top, around the outside edge.
Heat the remaining oil in a wok or
heavy-based frying pan until very hot and lightly smoking. Add the beef
mixture and stir-fry it quickly until the meat is just cooked. Add the
spring onion (scallions) and toss through.
Remove the beef mixture from the pan, pile
it up in the centre of the watercress and sprinkle lime juice over the
Tip : Partially freezing the meat for
about 30 minutes. This makes it firm and therefore easier to slice very