Stir-Fried Beef with Bitter gourd

Method15 steps · about 30 min

1. 1

   Step 1: Wash the bitter gourd before cutting. Split it lengthwise, remove the seeds and scrape away the white pith, then cut into slices.

   Uses One whole bitter gourd, about 400–500 g · Water used to wash the whole gourd, discarded

2. 2

   Step 2: Gently toss all the bitter-gourd slices with 1 tbsp treatment salt until limp, without breaking them. Leave for 15 minutes. Prepare the other ingredients while they stand.

   Drain salted bitter gourd · 15 minUses All actual slices, excluding seeds, pith and wash water · 1 tbsp salt for bitter-gourd treatment, rinsed off

3. 3

   Step 3: Drain and discard the bitter juices. Rinse the slices several times to remove excess salt, gently squeeze out the water and drain thoroughly.

   Uses All salted slices and released bitter liquid · Repeated rinsing water, discarded with bitter juices and excess salt

4. 4

   Step 4: Slice the beef (200 g) thinly across the grain. Mix it with all ½ tsp light soy sauce, 1 tsp marinade cornstarch, 1 tsp marinade oil and the black pepper. Keep refrigerated while finishing the preparation.

   Uses 200 g beef · 1/2 tsp light soya sauce · 1 tsp cornstarch for beef marinade · 1 tsp oil for beef marinade · A dash of black pepper

5. 5

   Step 5: Peel ginger and cut 4–5 thin slices for the wok.

   Uses All 4–5 ginger slices

6. 6

   Step 6: Peel and chop garlic (1 tsp) finely to make the measured 1 tsp.

   Uses 1 tsp chopped garlic

7. 7

   Step 7: Coarsely pound all ½ tbsp fermented black beans.

   Uses 1/2 TBsp black fermented bean

8. 8

   Step 8: In a separate bowl, mix all 1 tsp oyster sauce, the separate 1 tsp gravy cornstarch, ½ cup gravy water, ½ tsp sugar and ¼ tsp black soy sauce until the starch disperses.

   Uses 1 tsp oyster sauce · 1 tsp cornstarch for gravy · ½ cup water for gravy · 1/2 tsp sugar · 1/4 tsp black soya sauce

9. 9

   Step 9: Heat 1 tbsp of the stir-frying oil in the wok over medium-high heat. Add all the prepared ginger and fry until fragrant.

   Uses 1 tbsp of the 3 tbsp stir-frying oil · All 4–5 thin slices

10. 10

    Step 10: Add the well-drained bitter gourd. Stir-fry until tender enough to cut easily with the spatula but still slightly crunchy, then lift the gourd and ginger onto a clean plate, leaving any wok oil behind.

    Uses All hot ginger and first oil draw · All drained slices, excluding treatment liquid and rinse water

11. 11

    Step 11: Add the remaining 2 tbsp stir-frying oil to the wok and lower the heat. Add the prepared fermented beans and garlic and fry gently for about 1 minute until aromatic, without burning them.

    Check garlic and fermented beans · 1 minUses Remaining 2 tbsp stir-frying oil · All prepared beans · All measured teaspoon of garlic · Unknown oil left after lifting the vegetables

12. 12

    Step 12: Raise the heat to medium-high, add all the marinated beef and stir-fry for about 3 minutes. Continue directly to the vegetable and sauce finish in the same hot cooking session.

    Finish initial beef fry · 3 minUses All actual wok aromatics and oil · All beef and its complete marinade

13. 13

    Step 13: Return all the cooked bitter gourd and ginger to the beef and toss together.

    Uses All beef and wok base · All lifted gourd and ginger, separate from oil already retained in the wok

14. 14

    Step 14: Stir the prepared gravy again to resuspend the starch, then pour it into the wok. Toss over heat until the gravy bubbles and thickens and the beef is fully cooked, reaching at least 63°C / 145°F. Avoid prolonged cooking that toughens the beef.

    Uses All beef, vegetables and wok base · All mixed gravy ingredients, stirred again

15. 15

    Step 15: Remove from the heat and rest for at least 3 minutes after the beef reaches 63°C / 145°F. Transfer to a clean plate, share between five portions and serve hot.

    Finish beef rest before serving · 3 minUses All fully cooked dish