Bitter Melon Beef With Black Beans Recipe
Summary
Ingredients
| Flank steak | 1/2 pound | |
| 2 medium-sized bitter melons | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Oil | 2 Tablespoon | |
| Black bean paste | 1 1/2 Tablespoon | |
| Dark soy sauce | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Stock | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/2 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Wine | 1 Teaspoon | |
| Sesame oil | 1/4 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
Directions
1. Marinate beef for 2 hours.
2. Split bitter melon in half; discard seeds and spongy center. Cut cross-wise into 1/4" (0.75 cm) slices.
3. Heat oil in wok over high heat. Add beef slices stirring for 1 1/2 minutes until redness disappears. Remove and set aside.
4. Heat wok again over high heat. Stir in black bean paste and cook for 15-20 seconds. Add parboiled melon and stir for 30 seconds. Mix in beef and remaining ingredients except cornstarch solution.
2. Split bitter melon in half; discard seeds and spongy center. Cut cross-wise into 1/4" (0.75 cm) slices.
3. Heat oil in wok over high heat. Add beef slices stirring for 1 1/2 minutes until redness disappears. Remove and set aside.
4. Heat wok again over high heat. Stir in black bean paste and cook for 15-20 seconds. Add parboiled melon and stir for 30 seconds. Mix in beef and remaining ingredients except cornstarch solution.
Chef
