Sauteed Bitter Melon With Beef Recipe

Prepare bitter melon

Slice each bitter melon lengthwise, scoop out seeds and pith with a spoon, then slice into 1/4-inch (6 mm) half-moons. If you prefer milder bitterness, place sliced bitter melon in a bowl, sprinkle with 1/2 tsp salt, toss, let sit 10 minutes, then rinse and squeeze out excess water.

Slice beef

Freeze beef for 20–30 minutes to firm it slightly for easier slicing. Slice thinly across the grain into bite-sized strips (about 1/8–1/4 inch thick).

Make marinade/sauce

In a bowl combine 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sugar, 3 tbs water (or broth), 1/2 tsp salt, and 1/4 tsp black pepper. Mix until cornstarch and sugar dissolve. Reserve 2 tbs of this mixture to add during finishing if you prefer extra sauce.

Marinate beef

Place sliced beef in a bowl, add 1 tbs of the prepared sauce and 1 tsp sesame oil. Toss to coat and let rest 10–15 minutes while other prep continues.

Blanch or quick-sauté bitter melon (optional)

To reduce bitterness further and keep a bright green color, bring a pot of water to a boil, add a pinch of salt, and blanch the sliced bitter melon for 45–60 seconds. Drain and immediately rinse under cold water. Pat dry. Alternatively, you can skip blanching and stir-fry raw bitter melon for a firmer, more bitter result.

Stir-fry aromatics and beef

Heat a large skillet or wok over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add marinated beef in a single layer, letting it sear for 20–30 seconds without moving, then stir-fry until mostly cooked but still slightly pink (about 1–2 minutes). Remove beef to a plate and set aside. Wipe wok if there is excessive fond.

Cook vegetables

Add remaining 1 tbs vegetable oil to the hot wok. Add sliced shallot, minced garlic and ginger; stir-fry 20–30 seconds until fragrant. Add bitter melon and stir-fry on high heat for 1.5–2 minutes (longer if raw and you want it softer).

Combine everything and finish

Return the beef to the wok. Pour the remaining sauce (and reserved 2 tbs if you set any aside) over the mixture. Stir and toss quickly so the cornstarch in the sauce thickens slightly and coats the beef and bitter melon, about 30–45 seconds. Taste and adjust seasoning: add up to 1/4 tsp more salt or a splash more soy if needed. Drizzle 1 tsp sesame oil, toss, then remove from heat.

Transfer to a serving platter or bowls, garnish with sliced scallions and optional toasted sesame seeds and chili flakes. Serve hot with steamed rice.