Bitter Melon And Black Bean Sauce Beef Recipes

BITTER MELON AND BLACK BEAN SAUCE BEEF

Steps:

• Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon.
• Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour.
• Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
• Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.

BITTER MELON WITH BLACK BEAN SAUCE

Steps:

• Cut the Bitter Melon (1) in half, scrape the seeds out with a spoon. Thinly slice the melon 1/4-inch thick and set it aside in a bowl.
• Thinly slice the Flank Steak (200 gram) and add it to a bowl.
• Combine the Soy Sauce (2 teaspoon), Water (3 teaspoon), Granulated Sugar (1/2 teaspoon) and Dark Soy Sauce (1/2 teaspoon) into bowl with the beef and mix it together. Set it aside for later.
• In a bowl, gently rinse the Fermented Black Beans (3 tablespoon) for a few seconds to soften it a bit more and to rinse out some of the salt.
• On a cutting board, smush the beans up with the back of a spoon or finely chop it with a knife and add it back to the bowl.
• Finely chop the Garlic (2 clove) and add it to the bowl.
• Combine the Cooking Wine (1 tablespoon), Oyster Sauce (1 tablespoon), Granulated Sugar (1 1/2 tablespoon), Soy Sauce (2 tablespoon), Sesame Oil (1 teaspoon), Water (1/4 cup) and mix and set aside.
• In a separate bowl, mix the Corn Starch (2 tablespoon) and Water (3 tablespoon) and set aside for the very end. We will use the corn starch slurry to thicken the sauce.
• Fill a pot up with water and set it on the stove and wait for it to boil.
• Once the water is boiling, add the bitter melon in and cook it for 30 seconds to 1 minute.
• Drain and run the bitter melon under cold water in a strainer or throw it in a ice bath to stop the cooking process.
• Once the bitter melon is cool, set it in a strainer/colander and set it aside.
• In a frying pan, add a bit of oil and set it to medium to medium-high heat. Add in the beef and quickly stir fry it until it is just cooked, approximately 3-4 minutes.
• Add in the fermented black bean sauce and cook it for 1-2 minutes.
• Stir the corn starch slurry, the corn starch will settle to the bottom, and once it is well mixed, add it into the sauce keep stirring until the sauce is thick and no longer translucent - the sauce should be a dark brown color that looks glossy and thick.
• Add in the bitter melon and cook it for 1-2 minutes. If you didn't boil it, cook it for 1-2 minutes more.
• Serve and enjoy with a side of rice!

BITTER MELON WITH MINCED BEEF IN BLACK BEAN SAUCE

Steps:

• In a mixing bowl add beef, salt and oil to coat the meat and let stand for 15 minutes.
• In a high wok add the beef mixture and saute until the meat is halfway cook. Add in the melons slice, ginger, garlic and black bean sauce and stir fry for 5 minutes. Add in the water and bring to a boil and stirring at all time. Taste a piece of the melon for tenderness adds more water if needed. Simmer the mixture add in the sweet soy sauce and oyster to taste.

BITTER MELON WITH EGGS

Steps:

• Take each of your bitter melons, and slice them in half lengthwise. Use a spoon to scoop out the seeds. Scrape the inside of the melon clean of any white pith, which can be particularly bitter.
• Turn the melon over so that the hollowed out side is facing the cutting board, and cut into thin slices on a diagonal.
• Fill your wok (or a medium to large pot) with water, and stir in 1 teaspoon of salt. Bring it to a boil. Blanch the bitter melon for 30 seconds, and drain. Set aside.
• In a medium bowl, beat the eggs with ¼ teaspoon of salt, white pepper, and sesame oil.
• Heat your wok until it is completely dry and just begins to smoke. Add 2 tablespoons of oil, followed immediately by the beaten eggs. Scramble the eggs quickly so they remain tender and do not brown. When the eggs are 70% cooked, remove them from the wok back to the bowl and set aside.
• Add another tablespoon of oil to the wok, and add the bitter melon. Stir-fry for 15-30 seconds, and then add the Shaoxing wine around the perimeter of the wok. Stir-fry for another 15 seconds, and add the light soy sauce, oyster sauce, and sugar.
• Add the eggs back to the wok, and mix just until they're cooked through. Remove from the wok immediately and serve.

BITTER MELON AND BLACK BEAN SAUCE BEEF

Steps:

• Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon.
• Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour.
• Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
• Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.