Beef & Bitter Melon (苦瓜炒牛肉)
Traditional Chinese dish with a very Mauritian vegetable
Equipment
- 1 Mandoline Slicer
Ingredients
- 400 g beef skirt steak thinly sliced
- 2 medium bitter melon sliced
- 2 tbsp rice bran oil
- 1 large garlic clove
- 1 small red chilli
- 3 tbsp oyster sauce
- ¼ cup water
- 1 tsp soy sauce
- 2 tsp Chinese Shaoxing wine
- 1 tbsp corn starch
- 1 tsp sesame oil
Complete Recipe Steps
- Prepare the bitter melon by slicing in half, lengthwise. Remove the seeds with a spoon and then slice each half crosswise as thinly as possible. I would recommend using a mandolin if you have one. It will produce perfectly consistent slices.2 medium bitter melon
- Soak bitter melon overnight in a bowl of salt water.
- Remove bitter melon from salt water and squeeze dry. Add to a hot pan with some rice bran oil and fry until slightly crispy. Remove and set aside.
- In a medium bowl, combine the soy sauce, Chinese cooking wine, corn starch and sesame oil for the marinade. Add the sliced beef and stir to combine. Set aside.1 tsp soy sauce, 2 tsp Chinese Shaoxing wine, 1 tbsp corn starch, 1 tsp sesame oil, 400 g beef skirt steak
- Heat the oil over medium high heat in pan. Add the garlic and sauté for 30 seconds. Add the marinated beef and stir-fry until the beef is no longer pink, around 3 minutes. Add 1 tablespoon oyster sauce and stir to coat.2 tbsp rice bran oil, 1 large garlic clove, 3 tbsp oyster sauce
- Stir in the bitter melon. Add the water and the remaining 2 tablespoons oyster sauce and chilli. Stir and then cook, covered until the bitter melon is crisp tender, around 3 minutes. Turn off the heat and let the pan sit, covered for 5 minutes.1 small red chilli, ¼ cup water
- Serve with steamed rice.