• Cooking Time:
  • Servings:
  • Preparation Time:


The bitter melon is an acquired taste but if you can handle it, you won't just like it, you'll love it. Source: Martin Yan's Chinatown Cooking


  • 3/4 pound beef tri-tip or flank steak, thinly sliced across the grain
  • 1/2 pound bitter melon
  • 2 tablespoons vegetable oil
  • 1/2 cup sliced onion
  • 1 tablespoon salted balck beans, rinsed, drained and coarsely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • Marinade:
  • 2 teaspoons Chinese rice wine or dry sherry
  • 2 teaspoons soy sauce
  • 2 teaspoons cornstarch
  • Sauce:
  • 1/4 cup canned chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 3/4 teaspoon dried red chili flakes
  • 1/2 teaspoon salt


  • Marinate the beef: stir the rice wine, soy sauce and cornstarch together in a bowl until the cornstarch is dissolved. Toss the beef gently in the marinade to coat. Let stand for 10 minutes.
  • Prepare the sauce: stir the chicken broth, soy sauce, sesame oil, sugar, chili flakes and salt together in a small bowl until the sugar is dissolved.
  • Cut the bitter mlon lenghtwise into quarters. Discard the seeds and cut the flesh into slices on the bias. Blanch the melon in a pot of boiling water until tender-crisp. About 2 minutes. Drain thoroughly.
  • Heat a wok over high heat until hot. Add 1 1/2 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Scoop the beef onto a plate.
  • Add the remaining 1/2 tablespoon oil to the wok and swirl to coat the sides. Add the onion, black beans and garlic and stir-fry until fragrant, about 30 seconds. Add the melon and sauce and bring to a boil.
  • Return the beef to the wok, pour in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 1 minute. Scoop the contents of the wok onto a serving platter.
  • Serve immediately with white rice.

Categories: Asian  Beef  Main Dish  Stove 

Author Credit: Martin Yan

© 2006-2017 BakeSpace, Inc. All Rights Reserved