Beef With Ampalaya and Rice Wine
Beefiness with Biting Melon
Okay, I am not under any illusions about this beef with biting melon stir-fry. Bitter melon recipes aren't for everyone, and the name alone is enough to have some people running in the opposite direction! Only some people love information technology (I am one of those people), and for expert reason. Let me encounter if I tin can convince you to give this delicious philharmonic of bitter melon, beef, and salty black bean sauce a try.
Most Bitter Melon
To some Chinese people, eating "bitter gourd," (more unremarkably known as bitter melon) during the summertime is a must, considering the Chinese believe that biting melon is "cooling," helping to cool your body in the midst of the summer estrus. A lot of families eat biting melon weekly for this reason.
While most people don't like this dish solely because they're afraid of the biting flavor, I promise…if you follow my beef with bitter melon recipe and method of training, you can minimize the bitterness.
Plus, co-ordinate to WebMD, its fruit and seeds are used to make medicine! I knew bitter melon was very good for you, but I didn't know information technology likewise contains a chemical that helps reduce blood sugar levels. Every bit far as we're concerned, bitter melon is right up there with the acai berries and goji berries of the world. Attempt it!
Beef with Bitter Melon: Recipe Instructions
First by mixing the sliced beef (read more on how to set beefiness for stir-fry) with the marinade ingredients (cornstarch, baking soda, oyster sauce, Shaoxing vino, light soy sauce and h2o). Marinate for xx minutes.
To ready the bitter melon:
- Cut each bitter melon in half lengthwise, and use a spoon to scoop out the seeds. Scrape all the white parts clean, because the white parts cause the bitterness. Then slice the melon on a 45-degree angle into thin slices.
- Prepare an water ice bath and set bated.
- Boil a pot of water, and stir in 1 tablespoon each of salt and baking soda. Blanch the bitter melon for 1 minute, and use a slotted spoon to immediately transfer the bitter melon to the ice bath. Drain and set aside.
Preheat the wok over loftier rut. Add one tablespoon of oil and sear the beef for virtually 45 seconds. Remove from the wok and set aside.
Add another tablespoon of oil to the wok over medium oestrus. Cook the garlic and black beans for a minute. Turn up the heat to high (this gives the dish that necessary wok-hay flavor), and add the bitter melon, stir frying chop-chop.
At present add the shaoxing wine, sugar, dark soy sauce, calorie-free soy sauce, sesame oil, and white pepper. Stir and mix everything well.
Now add together the beef and craven stock (if you similar more than sauce), stir-frying and salting to sense of taste.
At this bespeak, I usually like to cover the wok and allow the dish cook for one more than minute. Cooking the bitter melon until it's tender doesn't make this the prettiest dish in your arsenal, but it definitely makes the dish tastier and the bitter melon less bitter. Serve your beefiness with bitter melon on top of steamed rice for a ane plate repast on a weeknight!
For more beef stir-fry goodness, endeavour our thai basil beef and our beef and pepper stir-fry!
Prep: 25 minutes
Melt: 10 minutes
Total: 35 minutes
Y'all'll need:
- ane pound beef (450g, sliced against the grain; flank steak works well)
- 2 medium biting melons
- salt
- 1 tablespoon baking soda
- 2 tablespoons oil (divided)
- half dozen cloves garlic (finely chopped)
- two tablespoons black beans (rinsed and tuckered)
- 1 1/2 tablespoons shaoxing vino
- ½ teaspoon sugar
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 2 tablespoons water ( or chicken stock, optional)
-
Start past mixing the sliced beef with the marinade ingredients (cornstarch, baking soda, oyster sauce, shaoxing wine, lite soy sauce and water). Marinate the beefiness for 20 minutes.
-
To prepare the biting melon, cut each melon in half lengthwise, and use a spoon to scoop out the seeds. Scrape all the white parts make clean, considering the white parts cause the bitterness. Then slice the melon on a 45-caste bending into thin slices.
-
Prepare an ice bath and set aside. Boil a pot of water, and stir in 1 tablespoon each of salt and baking soda. Flinch the bitter melon for 1 minute, and employ a slotted spoon to immediately transfer the bitter melon to the ice bath. Drain and set aside.
-
Preheat the wok over high heat. Add together one tablespoon of oil and sear the beefiness for about 45 seconds. Remove from the wok and set bated.
-
Add together another tablespoon of oil to the wok over medium rut. Melt the garlic and black beans for a infinitesimal. Plough upwardly the rut to high (this gives the dish that necessary wok-hay flavour), and add the bitter melon, stir frying speedily. Now add the shaoxing wine, saccharide, dark soy sauce, light soy sauce, sesame oil, and white pepper. Stir and mix everything well.
-
Now add the beef and chicken stock (if you lot similar more sauce), stir-frying and salting to taste. At this point, I usually similar to embrace the wok and allow the dish cook for one more than minute. Cooking the bitter melon until information technology'southward tender doesn't make this the prettiest dish in your arsenal, but it definitely makes the dish tastier and the bitter melon less bitter!
Calories: 399 kcal (xx%) Carbohydrates: 7 1000 (2%) Poly peptide: 22 chiliad (44%) Fat: thirty g (46%) Saturated Fat: nine 1000 (45%) Cholesterol: 81 mg (27%) Sodium: 896 mg (37%) Potassium: 498 mg (14%) Cobweb: 2 g (eight%) Sugar: 1 k (1%) Vitamin A: 219 IU (four%) Vitamin C: twoscore mg (48%) Calcium: 37 mg (iv%) Fe: 3 mg (17%)
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