Highlighted in this richly-flavoured beef stir-fry, bitter melon, also known as bitter gourd or bitter squash, is a vegetable prized for its distinct taste, crisp bite and health benefits. In Asia, it is cherished for its medicinal properties and culinary versatility.
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Stir-Fried Beef with Bitter Melon
- Prep Time: 20 minutes + 20 minutes Marinating time
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: Serves 4 1x
Ingredients
Beef
¾ lb (375 g) Beef Inside Skirt Marinating Steak,
2 tbsp (30 mL) water
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) EACH cornstarch, oyster sauce and peanut or canola oil
1 tsp (5 mL) Shaoxing wine
⅛ tsp (0.5 mL) baking soda
Bitter Melon
2 bitter melons (EACH about 6 oz/175 g)
1 tbsp (15 mL) EACH salt and baking soda
Stir-Fry
4 cloves garlic
2 tbsp (30 mL) fermented black soybeans, rinsed and drained
2 tbsp (30 mL) Shaoxing wine
1 tbsp (15 mL) light soy sauce
1 tsp (5 mL) dark soy sauce
½ tsp (2 mL) EACH granulated sugar and toasted sesame oil
½ tsp (2 mL) MSG (optional)
⅛ tsp (0.5 mL) ground white pepper
6 tbsp (90 mL) peanut or canola oil, divided
1 tsp (5 mL) minced gingerroot
2 tbsp (30 mL) water
2 tsp (10 mL) cornstarch mixed with 1 tbsp (15 mL) water
3 green onions, sliced diagonally into 1-inch (2.5 cm) lengths
Instructions
- Beef: Cut beef across the grain into slices, slightly thinner than ¼ inch (0.5 cm) and 2 inches (5 cm) long. Place in a bowl; add water, soy sauce, cornstarch, oyster sauce, oil, Shaoxing wine and baking soda. Massage the beef well with the ingredients to ensure it’s thoroughly coated. Cover and marinate in refrigerator for 20 to 30 minutes.
- Bitter Melon: Cut the melons in half lengthwise and scrape out all of the white pith and seeds with a small spoon. Place halves with cut side down on a cutting board; cut crosswise at a 45º angle into ¼-inch (0.5 cm) slices. Bring a saucepan of water to a boil over high heat. Add salt, baking soda and melon slices; Return to a boil, then cook for 1 minute. Drain and rinse under cold water until cooled. Drain well and set aside.
- Stir-Fry: Chop the garlic and black beans together until the garlic is finely chopped. Combine Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, MSG (if using) and white pepper together in a small bowl. Assemble all of the ingredients near the cooking area. Place a sieve over a bowl to drain the beef.
- Set kitchen fan to HIGH. Heat a 14- to 16-inch (35 to 40 cm) wok or heavy skillet over high heat until it smokes. Turn off the heat and swirl in 4 tbsp (60 mL) of the oil (this seasons the wok). Return heat to high; heat oil until just starting to smoke. Add half the beef slices; stir-fry until the beef loses its raw red colour. Transfer beef with a mesh skimmer to the sieve set over bowl. Reheat oil and repeat with remaining beef. Set beef aside in sieve. Discard any liquid from bowl.
- Wipe out wok and return it to high heat until it smokes. Turn off heat and swirl in remaining 2 tbsp (30 mL) oil. Return heat to high. Add garlic-black bean mixture and gingerroot; stir-fry for a few seconds until fragrant. Add bitter melon; stir- fry until well mixed. Return beef to wok; pour in the Shaoxing wine mixture around the sides of the wok. Mix well, then add 2 tbsp (30 mL) water. Make a well in the middle of the ingredients. Stir cornstarch mixture and gradually add into the well, stirring constantly until a thin, glossy sauce evenly coats the stir-fry (you may not need all of the cornstarch). Stir in the green onions and serve immediately.
Notes
You can substitute Top Sirloin or Bottom Sirloin Flap Grilling Steak, Outside Skirt or Flank Marinating Steak and or Stir-fry Strips for the Inside Skirt.
Shaoxing wine is made from rice and wheat and used in traditional Chinese cooking; you can find the seasoned (with salt) cooking version in well-stocked supermarkets in the Asian or International section and at Asian grocery stores. Other Chinese cooking wine can be substituted for the Shaoxing.
The baking soda tenderizes the beef and removes some of the bitterness from the bitter melon. Don’t worry, you cannot taste it in the finished dish.
