** Approx 4 oz ea, cut 1 inch thick * Corn oil may be substituted for sesame oil

Pound beef tenderloin steaks with palm of hand, flattening to 3/4 inch thickness. Sprinkle both sides of steaks with garlic salt, ginger and pepper; brush with 1 teaspoon oil.

Mix soy sauce and cornstarch in small saucepan until smooth. Add orange-flavored liqueur, orange juice, vinegar, orange rind, bitters, if desired and hot pepper sauce. Bring to a boil over medium heat, stirring constantly. Cover; remove from heat and reserve.

Heat remaining oil in large heavy frying pan over high heat. Add steaks; panbroil 6 to 8 minutes or until steaks are well- browned ouside and rare inside, turning once. Add reserved sauce. Bring to a boil, turning steaks once or twice to glaze.

Spoon half the sauce into equal amounts onto four heated plates. Place steaks on top of sauce; spoon remaining sauce in equal amounts over steaks. Garnish with green onion brushes, watercress and orange slices.