Beef with Bitter Melon Stir Fry Recipe

Ingredients

• 227 gbeef, cut into strips
• 1 tbsp (15 ml)soy sauce
• 1 tbsp (15 ml)oyster sauce
• 1 tbsp (about 8 g)cornflour
• 2 tbsp (30 ml)vegetable oil
• 1bitter melon, halved and sliced 6 mm thick
• 2 clovesgarlic, smashed
• 1 tbsp (about 15 g)douchi (fermented black beans)
• 1 tsp (5 ml)garlic chilli sauce

Instructions

1. 1

   Marinate the beef

   In a bowl, mix the sliced beef with the soy sauce, oyster sauce and cornflour. Leave to marinate for at least 15 minutes, or up to overnight.

2. 2

   Blanch the melon

   Halve the bitter melon lengthways, remove the seeds and slice it 6 mm thick. Bring a pan of water to the boil and prepare a bowl of iced water. Blanch the slices for 1 minute, then transfer them straight to the iced water to stop the cooking. Drain and set aside.

3. 3

   Cook the beef

   Heat 2 tablespoons (30 ml) of vegetable oil in a wok or large frying pan over a medium-high heat. Add the garlic and douchi and stir-fry until fragrant. Add the marinated beef and cook for about 5 minutes, stirring occasionally, until mostly browned.

4. 4

   Add the melon

   Add the blanched bitter melon and stir-fry over a high heat for about 3 minutes.

5. 5

   Season and finish

   Stir in the garlic chilli sauce and cook for another 2 minutes, until the beef is cooked through and the bitter melon is tender-crisp. Adjust the seasoning with salt or extra chilli sauce if desired.

6. 6

   Serve hot

   Take the pan off the heat and serve the stir-fry hot with steamed rice.

What is beef with bitter melon?

Beef with bitter melon, or ku gua niu rou, is a Chinese home-style stir-fry built around the contrast between savoury beef and the melon’s distinct bitterness. Bitter melon is used in several Asian cuisines, and its firm flesh holds up well to quick cooking.

Here, soy and oyster sauces season the beef, while fermented black beans and garlic chilli sauce add savoury depth and heat. Blanching the melon briefly helps temper its bitterness without making it soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 20g protein, 17g carbs, 17g fat.

The beef contributes most of the protein, while the marinade and rice served alongside provide carbohydrates; the vegetable oil supplies much of the fat. For a balanced plate, serve a moderate portion with rice and add another vegetable if you would like more variety.

Choose and prepare the beef

Cut: Slice the beef into strips so it cooks quickly and is easy to eat alongside the melon. If possible, cut across the grain for a more tender bite.

Marinade: Soy sauce and oyster sauce season the meat, while cornflour helps coat it. Give it at least 15 minutes to marinate; for an overnight marinade, keep it covered in the fridge.

Tame the bitter melon

Seeds: Halve the melon lengthways and scoop out the seeds and pale inner pith before slicing it 6 mm thick. This leaves pieces that cook evenly in the stir-fry.

Blanch: Boil the slices for 1 minute, then plunge them into iced water. Drain them well so excess water does not dilute the sauce in the pan.

Build the savoury base

Aromatics: Stir-fry the smashed garlic and douchi in the hot oil until fragrant before adding the beef. Keep them moving so they flavour the oil without scorching.

Beef: Spread the marinated strips around the wok or pan and stir occasionally as they brown. Avoid leaving the pan unattended, as the cornflour coating can catch on the hot surface.

Get the texture right

Melon: Once added, the blanched slices need about 3 minutes over a high heat. They should be tender but still have a little bite.

Finish: Cook for a further 2 minutes after adding the chilli sauce, checking that the beef is cooked through. The finished dish should be savoury and lightly sauced, not watery.

Timing and serving

The stated 20 minutes covers a quick preparation and cooking session, but the beef needs at least 15 minutes to marinate, or longer if you prepare it ahead. Blanching the melon while the beef marinates can help make the hands-on cooking more efficient.

Serve the stir-fry hot with steamed rice, as suggested in the method. Plain rice offers a mild contrast to the bitter, salty and spicy flavours.

Recipe notes & tips

• Slice the beef into similarly sized strips so it cooks at a similar rate.
• Drain the blanched bitter melon thoroughly before adding it to the pan.
• Have the garlic, douchi and chilli sauce ready before heating the wok.
• Use a wok or large frying pan that gives the beef and melon room to stir-fry.
• Taste before adding salt, as the sauces and fermented black beans are already savoury.

Variations

• Milder chilli: Use less garlic chilli sauce for a gentler finish.
• More heat: Stir in extra garlic chilli sauce at the end, a little at a time.
• Softer bitterness: Blanch the melon as directed and drain it well before stir-frying.
• Extra vegetables: Add sliced vegetables alongside the bitter melon, allowing for their cooking time.
• Rice pairing: Serve with steamed rice to complement the strong savoury flavours.

Common mistakes to avoid

• Skipping the marinade: Give the beef at least 15 minutes with the sauces and cornflour.
• Leaving the pith in: Scrape out the pale inner section and seeds before slicing.
• Overcooking the melon: Keep the stir-fry brief so the slices remain tender-crisp.
• Adding wet melon: Drain it well after the ice bath to avoid watering down the pan.
• Scorching the aromatics: Stir the garlic and douchi in the oil and add the beef once fragrant.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan until hot throughout, stirring gently; the bitter melon may soften a little after storage.

Frequently asked questions