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1
Place star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet.
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2
Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains.
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3
Strain out star anise and reserve.
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4
If you are using five spice powder instead of star anise, add it to the liquid now.
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5
Let it cool while you boil the beef.
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6
Bring 3 quarts water to a boil.
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7
Add beef and boil for 15 to 18 minutes.
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8
(depending if you like it very rare or just rare.)
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9
Remove the beef from water and let stand
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10
at room temperature for 15 minutes while you finish mayonnaise.
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11
Mix cooled reduced star anise liquid with mustard and mayonnaise.
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12
Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper.
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13
Thin mayonnaise with just a teaspoonful of water to make it spreadable.
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14
When the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices.
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15
Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips.
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16
Spread some mayonnaise on a dinner plate.
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17
Center a clump of watercress in the center of your plate.
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18
Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives.
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19
Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)
