Chinese Dish - Sitr-Fried Beef with Bitter Melon
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with white rice.
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