Beef with Bitter Melon
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
399 kcal
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Cuisine
Chinese
Beef with Bitter Melon
Description
Beef with Bitter Melon features well-marbled flank steak marinated with cornstarch, baking soda, and soy-based seasonings to tenderize and infuse flavor before stir-frying. The bitter melon is carefully prepped by removing seeds and white pith to control bitterness, then blanched briefly in salted water with baking soda to soften and reduce sharpness. Garlic and fermented black beans add umami depth, while Shaoxing wine and soy sauces enrich the sauce. The beef is quickly seared over high heat for a tender bite, then combined with slowly cooked aromatics to blend the flavors. This dish provides a balance of bitter and savory with a pleasant contrast in textures.
The finished dish pairs well with steamed rice or noodles, complementing its robust flavor. The slight bitterness of the melon contrasts the rich beef and umami-fueled sauce for an interesting taste experience. It works well as part of a multi-dish Asian-style dinner or as a standalone dish.
Ingredients
You'll need:
- 1 pound beef (450g, sliced against the grain; flank steak works well)
- 2 bitter melon medium size
- salt
- 1 tablespoon baking soda
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 6 cloves garlic (finely chopped)
- 2 tablespoons black beans (rinsed and drained)
- 1 1/2 tablespoons Shaoxing wine
- ½ teaspoon sugar
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce light
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 2 tablespoons water ( or chicken stock, optional)
To marinate the beef:
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons soy sauce light
- 2 tablespoon water
Instructions
- Start by mixing the sliced beef with the marinade ingredients (cornstarch, baking soda, oyster sauce, shaoxing wine, light soy sauce and water). Marinate the beef for 20 minutes.
- To prepare the bitter melon, cut each melon in half lengthwise, and use a spoon to scoop out the seeds. Scrape all the white parts clean, because the white parts cause the bitterness. Then slice the melon on a 45-degree angle into thin slices.
- Prepare an ice bath and set aside. Boil a pot of water, and stir in 1 tablespoon each of salt and baking soda. Blanch the bitter melon for 1 minute, and use a slotted spoon to immediately transfer the bitter melon to the ice bath. Drain and set aside.
- Preheat the wok over high heat. Add 1 tablespoon of oil and sear the beef for about 45 seconds. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok over medium heat. Cook the garlic and black beans for a minute. Turn up the heat to high (this gives the dish that necessary wok-hay flavor), and add the bitter melon, stir frying quickly. Now add the shaoxing wine, sugar, dark soy sauce, light soy sauce, sesame oil, and white pepper. Stir and mix everything well.
- Now add the beef and chicken stock (if you like more sauce), stir-frying and salting to taste. At this point, I usually like to cover the wok and let the dish cook for one more minute. Cooking the bitter melon until it’s tender doesn’t make this the prettiest dish in your arsenal, but it definitely makes the dish tastier and the bitter melon less bitter!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 896mg | 37% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 40mg | 44% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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