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Fry all of the vegetables except the watercress in oil.
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Flour the fillet of beef lightly. Add oil (2 tablespoons) to a heated frying pan and fry the meat over a high flame.
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Fry well until one side of the meat turns is golden brown. Turn the meat over and fry over a low flame.*
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When red blood leaks from the upper side of the meat, add the marinade. Dress the meat with the marinade (the flour on the meat will thicken the marinade).
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Add the fried vegetables to the frying pan. When they have mixed with the marinade, arrange on a plate and garnish with watercress to finish.
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