Garlic PepperBitter GourdBeef Strip Ingredients:Ribeye Steak150g, 150g bitter gourd,soy sauce30g，fermented bean pastesauce15g, 10g oyster sauce,cane sugar10g, 10g rice wine, 2 green onions, 3 garlic cloves,red bell pepper8g, 2g salt, several drops of dark soy sauce,ginger2 slices, 2g cooking oil, 2g sesame oil, 20g cornstarch

marinade ingredients: 1g baking soda, 8g starch, 2g salt, 10g rice wine, 40g waterFood Network

Garlic Pepper Bitter Gourd Beef Strips Method:

1. Rinse the ribeye steak, remove any sinew, and cut into thin slices about 2mm thick,

2. Take a bowl and add in 1g baking soda, 8g starch, 2g salt, 10g rice wine, and 40g water, mix with water until dissolved

3. Gradually add the marinade into the beef slices, stir in one direction each time after all the liquid is absorbed before adding more, do not pour it all at once or the meat won't absorb it.Once all the liquid is absorbed, the surface of the meat will be sticky, coat with oil and refrigerate for at least 2 hours before use

4. Cut the bitter gourd in half, then cut each half into four pieces, remove the seeds, do not mind a little bottom white part, then slice it crosswise into about 0.5cm thick slices, chop green onions, mince garlic, and dice red bell pepper for later use

5. Bring water to a boil in a pot, add 2g salt and 2g sugar, blanch the bitter gourd until the water boils again, then remove.

Garlic Pepper Bitter Gourd Beef Strips.jpg

6. Heat a wok, wipe with ginger, pour in some cold oil, heat to about 30% hotness, add beef slices and stir-fry for about 15 seconds until nearly cooked, then remove.

7. Leave some bottom oil in the pan, add fermented bean paste, stir-fry on low heat for 10 seconds, add soy sauce, stir-fry a few times, add green onions, garlic, and red pepper flakes, stir-fry to release fragrance, add rice wine, stir-fry until fragrant, add a little water, then add 8g oyster sauce, cane sugar, several drops of dark soy sauce, bring the soup to a boil, add bitter gourd and beef into the pan.Stir-fry forone minute. As there is not much water, stir frequently so that all the ingredients can touch the soup. After one minute, add cornstarch slurry to thicken, drizzle with a little sesame oil before serving.