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Receta Stir Fry Beef With Bitter Melon

by Global Cookbook

Ingredientes

2 tsp Chinese rice wine     (or possibly dry sherry) 2 tsp soy sauce 2 tsp cornstarch 3/4 lb tri-tip or possibly flank steak sliced thinly     across the grain 1/4 c. chicken stock     (or possibly canned chicken broth) 2 tsp soy sauce 1 tsp sesame oil 1 tsp sugar

3/4 tsp red chili flakes 1/2 tsp salt 1/2 lb bitter melon     (or possibly zucchini) 2 Tbsp. vegetable oil 1/2 c. sliced onion 1 Tbsp. salted black beans rinsed, liquid removed,     and coarsely minced 1 tsp chopped garlic 1 tsp cornstarch dissolved in 1 Tbsp. water

Direcciones

1. Stir the rice wine, soy sauce and cornstarch together in a bowl till blended. Toss the beef gently in the marinade to coat. Let stand for 10 min.
2. For the Sauce: Stir the stock, soy sauce, sesame oil, sugar, chili flakes and salt together in a small bowl till the sugar is dissolved.
3. For the Dish: Cut the bitter melon into quarters lengthwise, throw away the seeds and cut the flesh into slices on the bias. (If using the zucchini, roll-cut them.) Blanch the melon in a pot of boiling water till tender-crisp, about 2 min. Drain completely.
4. Heat a wok over high heat till warm. Add in 1 1/2 Tbsp. of the oil and swirl to coat the sides. Add in the beef and stir-fry till no longer pink, 1 1/2 to 2 min. Scoop the beef onto a plate.
5. Add in the remaining 1/2 Tbsp. of oil to the wok and swirl to coat the sides. Add in the onion, black beans and garlic; stir-fry till fragrant, about 30 seconds. Add in the melon and sauce and bring to a boil. Return the beef to the wok. Pour in the dissolved cornstarch and cook, stirring, till the sauce boils and thickens, about 1 minute. Scoop the contents of the wok onto a serving platter and serve immediately.
6. This recipe yields 4 servings.

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