What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7064207 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Bitter Melon with Steak


Bitter Melon with Steak
1 pound bitter melon
8 ounces flank steak
6 slices ginger, shredded
1 scallion, minced
2 teaspoons soy sauce
1 teaspoon sugar
1 Tablespoon oyster sauce
2 teaspoons dry sherry
3 Tablespoons canola or corn oil
2 cloves garlic
2 teaspoons cornstarch mixed with two teaspoons cold water
1. Prepare the bitter melon by cutting it in half length-wise. Discard seeds and pulp. Then cut it into one-inch thick pieces. Parboil them in boiling water for one or two minutes, and drain.
2. Cut beef steak with the grain into two-inch strips. Slice the strips across the grain into half-inch thick pieces.
3. Mix the steak with ginger, scallions, soy sauce, sugar, oyster sauce, and sherry.
4. Heat oil, add garlic and stir-fry for ten to twenty seconds. Add beef mixture and stir-fry for one minute before adding the bitter melon mixture. Stirfry this for two minutes, then add the corn starch mixture and cook until the sauce thickens. Then serve.
Approximate nutrient analysis when serving four persons. Each serving has 189 calories, 5 g carbohydrate, 13 g protein, 326 mg sodium, 13 g total fat, and 22 mg cholesterol.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720