Ingredients:
- 3/4 lb (375 g) flank steak;
- 2 large bitter melons, 1 - 1 1/4 lb (0.5 - 0.75 kg);
- 2 tablespoons vegetable oil;
- Salt.
For black bean sauce
- 3/4 tablespoon minced ginger;
- 3/4 tablespoon minced garlic;
- 1 tablespoon fermented black beans;
- 1/4 teaspoon cornstarch;
- 1 teaspoon cane sugar;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/2 tablespoon dark soy.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon Liquid Aminos;
- 1 teaspoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Slice bitter melons to 1/4” (3/4 cm) thick;
- Add 1 tablespoon salt, can use inexpensive salt, for 30 minutes or longer;
- Squeeze water out and wash off salt;
- Wrap with paper towel, set aside to dry;
- Thinly slice flank steak;
- Soak black beans for 15 minutes or longer and drain;
- Add minced ginger and garlic, mix well and press together, set aside;
- Spread bitter melon in a wok/sauté pan to dry over medium high heat;
- Add 1 tablespoon vegetable oil and stir fry;
- Take bitter melons out and set aside;
- Add 1 tablespoon vegetable oil to the wok/sauté pan;
- When it get hot, add 1 1/2 tablespoons black bean mixture and cook for a minute or 2;
- Add flank steak and stir to brown both sides;
- Add thickening sauce in the middle;
- When it thickens, add bitter melon back;
- Mix and plate, serve hot.