Chinese Dish - Sitr-Fried Beef with Bitter Melon
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Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
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.
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