Mongolian Beef and Bitter Melon Stir Fry

Beef and Bitter Melon Stir Fry pic2

Mongolian barbecue is a very simple dish that is made by stir frying a bunch of aromatic vegetables and thinly sliced meats on either a skillet, griddle or grill pan over very high heat and hot oil. It is then flavored with different sauces such as soy sauce, oyster sauce, adobo sauce, hoisin sauce, teriyaki sauce or any other Asian condiments. The secret is cooking it on high heat and getting it done quickly. Use a little bit more oil will also help achieve the grilled flavor. Once cooked, you can serve it with rice or noodles. This dish is very popular in buffet style Chinese restaurants where you can eat all you want. It tastes a little sweet with a little bit of heat, the flavor is beyond amazing. You can add dried red chili peppers and peppercorns to spice up the dish.

Autumn is officially upon us, we are at the last stretch of using up all the vegetables from our garden. This is my spin on a classic bitter melon dish. Lynard and I like the new flavor. We think it is a fantastic way to cook bitter melons. Once you get all the ingredients measured, the cooking part is fairly easy. It goes pretty fast.

Beef and Bitter Melon Stir Fry pic6

 

Mongolian Beef and Bitter Melon Stir Fry

Measure ingredients before cooking.
Measure ingredients before cooking.

One Angus beef top loin strip steak, about 10 to 12 oz. Slice meat against grain into thin pieces, season with salt, black pepper, garlic powder, 1/2 tablespoon sherry wine, 1/2 teaspoon lite soy sauce and 1/2 teaspoon dark soy sauce, 1/2 teaspoon cornstarch, mix well. Also add 1/2 teaspoon sesame oil, mix and set aside.

In a frying pan over high heat, add oil and wait until hot. Toss in onions, garlic and ginger, quickly stir for 30 seconds. Add bitter melons, season with salt and black pepper. Quickly stir everything together, add 2 to 3 tablespoons water. Cook until translucent, soft but still crisp. Dish up and set aside.

Beef and Bitter Melon Stir Fry pic4

In the same frying pan over medium high heat, add oil and wait until hot again. Add the beef, each piece touching the pan. Cook until light brown, turn to another side, toss in fermented black beans and a few pieces of onions. Cook until brown on both sides, add the hoisin sauce, soy sauce, and wine. Cook and stir for 1 to 2 minutes. Add red chili flakes and green onions, stir well. Return bitter melons, combine with meat, cook until hot. Add 1/2 to 1 teaspoon sesame oil, toss, toss, done. Serve with steamed jasmine rice. We all love the wonderful meal and delicious flavor.

Beef and Bitter Melon Stir Fry pic5

 

Print recipe:

Mongolian Beef and Bitter Melon Stir Fry

  • Servings: 2 to 3 | Recipe by Leslie at Soups Ahoy
  • Print

Beef and Bitter Melon Stir Fry pic1 print

Ingredients and Instructions

1 medium bitter melon, thinly sliced
1 medium onion, 3 cloves garlic, 1 piece ginger, thinly sliced
1/2 tablespoon fermented black beans, pinch of red chili flakes
2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 bunch green onions, chopped
1 tablespoon sherry wine, 1/2 to 1 teaspoon sesame oil, final touch

One Angus beef top loin strip steak, about 10 to 12 oz. Slice meat against grain into thin pieces, season with salt, black pepper, garlic powder, 1/2 tablespoon sherry wine, 1/2 teaspoon lite soy sauce and 1/2 teaspoon dark soy sauce, 1/2 teaspoon cornstarch, mix well. Also add 1/2 teaspoon sesame oil, mix and set aside.

In a frying pan over high heat, add oil and wait until hot. Toss in onions, garlic and ginger, quickly stir for 30 seconds. Add bitter melons, season with salt and black pepper. Quickly stir everything together, add 2 to 3 tablespoons water. Cook until translucent, soft but still crisp. Dish up and set aside.

In the same frying pan over medium high heat, add oil and wait until hot again. Add the beef, each piece touching the pan. Cook until light brown, turn to another side, toss in fermented black beans and a few pieces of onions. Cook until brown on both sides, add the hoisin sauce, soy sauce, and wine. Cook and stir for 1 to 2 minutes. Add red chili flakes and green onions, stir well. Return bitter melons, combine with meat, cook until hot. Add 1/2 to 1 teaspoon sesame oil, toss, toss, done. Serve with steamed jasmine rice. We love the wonderful meal and delicious flavor.

 


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https://soupsahoy.wordpress.com/2015/09/22/mongolian-beef-and-bitter-melon-stir-fry/

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