Slice the bitter melons in half lengthwise. Scrape out the seeds and white membrane with a spoon. Generously sprinkle with salt and let sit for a minimum of 30 minutes. Rinse in cool running water and pat dry with paper towels. Cut into œ-inch-thick slices.
Place the sliced beef in a small bowl and add the soy sauce and Πteaspoon pepper. Toss to coat, and let marinate in the refrigerator until the remaining ingredients are prepared and ready to cook.
In another small bowl, make the sauce by combining the dark soy sauce, sherry, sesame oil, oyster sauce, sugar, sambal oelek and remaining Πteaspoon pepper.
Place a wok or large pan over the highest heat and add 2 tablespoons of peanut oil, swirling it around the bottom of the pan. Add the garlic and ginger, and stir-fry for about 30 seconds. Add the beef and cook just until the meat begins to lose its raw color. Transfer to a clean bowl and set aside.
Add the remaining oil to the wok. When hot, add the bitter melon and red pepper. Stir-fry for a few minutes, until the colors become bright. Add the sauce and green onions and return the beef to the wok. Bring the sauce to a boil and add a little of the slurry (cornstarch and water mixture) to thicken the sauce. Add a bit more if needed to obtain desired consistency, glazing the vegetables and meat.
Serve over steamed rice.
*Sambal oelek, an Indonesian chile paste, is available at Asian grocery stores or in the Asian aisle of some supermarkets.
Coarse salt
¾ lb. beef sirloin or tenderloin, thinly sliced into 2-inch pieces
2 Tbsp. soy sauce
½ tsp. freshly ground black pepper, divided
1 Tbsp. dark soy sauce
1 Tbsp. dry sherry
1 Tbsp. sesame oil
1 Tbsp. oyster sauce
½ tsp. granulated sugar
½ tsp. sambal oelek*
4 Tbsp. peanut oil or canola oil, divided
2 tsp. minced fresh garlic
1 tsp. minced fresh ginger
1 small red bell pepper, julienned
5 green onions, sliced into 1-inch diagonal pieces
1 Tbsp. cornstarch mixed with 2 Tbsp. of water
This article appears in Sep 1-30, 2009.