Beef W Bitter Melon Recipe

Slice and marinate beef

Trim fat from the steak and slice thinly across the grain into bite-sized strips (about 1/8–1/4 inch thick). In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp sesame oil. Add the sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Set aside.

Heat a wok or large skillet over high heat until shimmering. Add 1 tbs vegetable oil and swirl. When oil is very hot, add half the beef in a single layer and stir-fry quickly until just browned (about 45–60 seconds). Remove to a plate. Repeat with remaining beef. Keeping beef separate prevents steaming and ensures caramelization.

Prepare bitter melon

Cut the bitter melon in half lengthwise and scoop out the seeds and white pith with a spoon. Slice the halves crosswise into 1/4-inch crescents. To reduce bitterness, toss the slices with 1 tsp kosher salt and let sit for 8–10 minutes, then rinse under cold water and squeeze out excess moisture. Pat dry with paper towels.

Bring a medium pot of water to a rolling boil. Add the prepared bitter melon and blanch for 30–45 seconds to soften slightly and further mellow the bitterness. Drain and set aside.

In the same hot wok used for the beef (wipe out any burnt bits leaving a thin film of oil), add a little more oil if needed. Add the sliced garlic, julienned ginger and the white parts of the scallions. Stir-fry on medium-high until fragrant, about 20–30 seconds. If using dried red chile, add it here and stir briefly to release aroma.

Stir together 1 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy (if using), 3 tbs stock, 1/2 tsp sugar and 1/4 tsp freshly ground black pepper in a small bowl.

Add the blanched bitter melon to the wok and toss with the aromatics for 30–45 seconds to coat and heat through.

Return the browned beef and any accumulated juices to the wok. Pour the prepared sauce over everything and stir-fry for another 45–60 seconds until the sauce is hot and slightly reduced.

Make a slurry by mixing 1 tsp cornstarch with 1 tsp cold water until smooth. Pour the slurry into the wok and stir quickly to thicken the sauce; this should take about 15–30 seconds. If sauce becomes too thick, add a splash more stock or water.

Turn off the heat, drizzle 1/2 tsp sesame oil over the dish and toss in the sliced green parts of the scallions. Taste and adjust seasoning with a pinch more salt or a drop of soy if needed.

Transfer to a serving plate and serve immediately with steamed rice.