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Bitter Melon with Beef Stir-fry


Bitter Melon with Beef Stir-fry
1 Tablespoon Chinese rice wine (she uses dry Sherry)
1 Tablespoon soy sauce (we used dark)
1 Tablespoon cornstarch
1/2 pound beef tenderloin, cut across the grain into thin strips
1 pound bitter melon
1/2 teaspoon coarse salt (we used an entire teaspoon of salt)
2 Tablespoons peanut oil, divided
1 sweet red pepper, seeded and cut in thin strips
2 cloves garlic, peeled and minced
1 Tablespoon grated fresh ginger
2 Tablespoons black bean sauce
1 Tablespoon chopped fresh coriander leaves, minced
1. Mix sherry, soy sauce, and cornstarch in a bowl, add the beef and coat thoroughly. Set aside.
2. Cut bitter melon in half, remove its seeds and pulp, and slice it thinly, before putting it in a bowl and sprinkling it with coarse salt. Allow to sit for twenty minutes, then squeeze out all water.
3. Heat wok, then add one tablespoon of the oil and stir-fry bitter melon, garlic, and ginger for three minutes. Remove to a warm serving platter.
4. Heat rest of the oil and add strips of beef, stir-frying until beef just loses its pink color, then add marinating juices, bean sauce, half-cup water, and the sugar and stir-fry one minute, then plate on top of the vegetables. Garnish with coriander and serve.

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