Stir-fried Bitter Melon with Beef
ID: a6637275...
This is a classic Cantonese home-style dish—Stir-fried Bitter Melon with Beef. By using a unique technique of slicing beef against the grain and marinating it properly, combined with blanching the bitter melon to remove the pith, you can create a delicious dish where the beef is tender and the bitter melon is crisp without being overly bitter.
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🍳 Cooking Flow
Remove the pith from the bitter melon, slice it, and blanch for 1 minute to reduce bitterness and maintain its vibrant green color. → Slice the beef against the grain, marinate with oyster sauce, light soy sauce, and cornstarch, then finish with peanut oil to lock in moisture. → Heat the wok with oil, stir-fry the beef quickly over high heat until 80% cooked, and set aside. → Sauté garlic, ginger, and chili until fragrant, stir-fry the bitter melon, return the beef to the wok, splash with rice wine around the edges, and pour in the sauce mixture; stir-fry rapidly over high heat. → Drizzle with a little finishing oil for a glossy sheen, toss everything together, and serve.
Cooking Steps
Brief Cooking Order
Remove the pith from the bitter melon, slice it, and blanch for 1 minute to reduce bitterness and maintain its vibrant green color. → Slice the beef against the grain, marinate with oyster sauce, light soy sauce, and cornstarch, then finish with peanut oil to lock in moisture. → Heat the wok with oil, stir-fry the beef quickly over high heat until 80% cooked, and set aside. → Sauté garlic, ginger, and chili until fragrant, stir-fry the bitter melon, return the beef to the wok, splash with rice wine around the edges, and pour in the sauce mixture; stir-fry rapidly over high heat. → Drizzle with a little finishing oil for a glossy sheen, toss everything together, and serve.
Introduction
This is a classic Cantonese home-style dish—Stir-fried Bitter Melon with Beef. By using a unique technique of slicing beef against the grain and marinating it properly, combined with blanching the bitter melon to remove the pith, you can create a delicious dish where the beef is tender and the bitter melon is crisp without being overly bitter.
Step 1
Select a bitter melon with flatter ridges, wash it, and trim off the ends. Slice in half and use a spoon to thoroughly scrape out the white inner pith until the green flesh is visible to reduce bitterness. Slice the bitter melon into uniform, thick pieces and set aside.
Step 2
Prepare the beef. Observe the direction of the muscle grain and slice against the grain (perpendicular to the fibers) into thin slices; this ensures the beef remains tender and not tough.
Step 3
Marinate the beef: Add oyster sauce, chicken bouillon, light soy sauce, and cornstarch. Massage well by hand. Finish by adding a little peanut oil to seal the meat and lock in moisture, then set aside.
Step 4
Prepare aromatics: Flatten the 4 garlic cloves, finely chop the ginger, and slice the bird's eye chilies diagonally. Place them in a bowl for later use.
Step 5
Make the sauce: In a small bowl, combine salt, chicken bouillon, sugar, cornstarch, and water. Stir thoroughly with a spoon and set aside.
Ingredients List
Important Notes
💡 When choosing bitter melon, select 'Liang-gua' (Chinese bitter melon) with flatter bumps and ridges; it has a milder bitterness and a pleasant aftertaste.
💡 The key to removing bitterness: Use a spoon to completely scrape out the white pith from the inside of the bitter melon. Add salt, sugar, and oil to the blanching water to further reduce bitterness and keep the melon vibrant and green.
💡 The secret to tender beef: You must slice against the muscle grain to cut the fibers. When marinating, mix in cornstarch and then add peanut oil to 'seal' the meat and lock in juices. Stir-fry over high heat and remove when 80% cooked to avoid overcooking.
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