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 (7 oz)
and add it to a bowl.
Soy Sauce (1/2 Tbsp)
Water (1 Tbsp)
Granulated Sugar (1/2 tsp)
Dark Soy Sauce (1/2 tsp)
into bowl with the beef and mix it together. Set it aside for later.
In a bowl, gently rinse the
Fermented Black Beans (3 Tbsp)
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 cloves)
and add it to the bowl.
Cooking Wine (1 Tbsp)
Oyster Sauce (1 Tbsp)
Granulated Sugar (1 1/2 Tbsp)
Soy Sauce (2 Tbsp)
Sesame Oil (1 tsp)
Water (1/4 cup)
and mix and set aside.
In a separate bowl, mix the
Corn Starch (2 Tbsp)
Water (3 Tbsp)
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!