STIR-FRIED BEEF WITH BITTER MELON

STIR-FRIED BEEF WITH BITTER MELON image

Yield 2 Servings

Number Of Ingredients 18

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3/4 lb beef tri-tip or flank steak, thinly sliced across the grain
1/2 lb bitter melon
2 T vegetable oil
1/2 C sliced onion
1 T salted black bleans, rinsed, drained and coarsely chopped
1 t minced garlic
1 t cornstarch, dissolved in 1 T water
MARINADE:
2 t Chinese rice wine or dry sherry
2 t soy sauce
2 t cornstarch
SAUCE:
1/4 C canned chicken broth
2 t soy sauce
1 t sesame oil
1 t sugar
3/4 t dried red chili flakes
1/2 t salt

Steps:

1. Marinate the feef: stir the rice wine, soy sauce and cornstarch together in a bowl until the cornstarch is dissolved. Toss the beef ently in the marinade to coat. Let stand for 10 minutes. 2. Prepare the suce: stir the chicken broth, soy suce, sesame oil, sugar and chili flakes and salt together in a small bowl until the sugar is dissolved. 3. Cut the bitter melon lengthwise into quarters. Discard the seeds and cut the flesh into slices on the bias. Blanch the melon in a pot of boiling water until crisp-tender - about 2 minutes. Drain thoroughly. 4. Heat a wok over high heat until hot. Add 1 1/2 T 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 T 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 suce boils and thickens, about 1 minute. Scoop the contents of the wok onto a serving platter. 7. Serve immediately with white rice.