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Try this tender and juicy beef with bitter melon - a stir fry that hits upon savory, sweet, and tangy notes in every single bite. {Gluten-Free Adaptable}

Beef with Bitter Melon (苦瓜炒牛肉)

By Maggie Zhu
4 from 4 votes
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 2 servings
Try this tender and juicy beef with bitter melon - a stir fry that hits upon savory, sweet, and tangy notes in every single bite. {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari to replace the dark soy sauce and use dry sherry in place of the Shaoxing wine.

Ingredients

  • 8 oz (225 g) flank steak , sliced thinly against the grain

Marinade

  • 2 teaspoons dark soy sauce (or regular soy sauce) (*Footnote 1)
  • 2 teaspoons peanut oil
  • 1 teaspoon cornstarch

Bitter Melon

  • 1 (12-10 oz) large bitter melon , seeded and cut into 1 cm (1/4”) slices
  • 1 teaspoon salt

Sauce

Stir Fry

  • 1 tablespoon peanut oil , separated
  • 1 large clove garlic , chopped
  • 1 tablespoon black bean sauce or fermented black beans, soaked in hot water for 1 minute, then drained and mashed
  • 1/2 teaspoon sugar
  • 1 ” (2.5 cm) ginger , chopped
  • 2 teaspoons Shaoxing wine (or dry sherry)

Instructions

  • Combine the beef and marinade ingredients in a medium-sized bowl. Mix until the beef is fully coated. Set aside and marinate for 15 minutes, while preparing other ingredients.
  • Add the bitter melon to a big bowl and sprinkle the salt over it. Toss with your hand to coat it well. Let sit for 10 minutes.
  • Mix the sauce in a small bowl.
  • Bring a pot of water to a boil over medium-high heat. Add the salted melon and boil for 1 minute. Drain off the hot water. Rinse the bitter melon with running cold tap water a few times to stop the cooking. Drain again and place the bitter melon on a plate.
  • Pour 1/2 tablespoon of peanut oil in a large skillet and heat over medium heat until hot. Add the garlic and black bean sauce, then stir for 30 seconds to release the fragrance. Lower the heat if the black bean sauce starts to burn.
  • Add the bitter melon and sugar. Stir and cook for another minute. Transfer everything to a big plate and set aside.
  • Add the remaining 1/2 tablespoon of oil to the pan along with the ginger. Cook and stir for 30 seconds.
  • Turn to medium-high heat and add the marinated steak. Let cook undisturbed for 1 minute, or until the bottom is browned. Flip the meat and cook for another 1 minute or so, until the other side is browned. It’s OK if the inside of the beef is slightly pink.
  • Pour in the wine and use your spatula to scrape off any brown bits from the pan.
  • Add the sauce and stir, until it slightly thickens.
  • Add back the cooked bitter melon. Stir fry until the sauce reaches the desired consistency and everything is evenly coated.
  • Transfer everything to a big plate and serve hot over steamed rice.

Notes

  1. The dark soy sauce adds a nice dark brown color to the dish. You can use regular soy sauce as well. It doesn’t affect flavor though your dish will come out slightly lighter in color.

Nutrition

Serving: 1g, Calories: 194kcal, Carbohydrates: 8.8g, Protein: 17g, Fat: 10g, Saturated Fat: 2.9g, Cholesterol: 31mg, Sodium: 463mg, Potassium: 351mg, Fiber: 0.2g, Sugar: 3.5g, Calcium: 34mg, Iron: 1mg