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Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty Photo by: Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty

Beef-and-Watermelon Stir-fry

This is inspired by a hot pepper beef recipe by Grace Young.

Southern Living AUGUST 2012

  • Yield: Makes 4 to 6 servings
  • Hands-on:25 Minutes
  • Total:55 Minutes

Ingredients

  • 1 pound sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 2 teaspoons lite soy sauce
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons dry white wine
  • 2 tablespoons hot water
  • 2 tablespoons hoisin sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil, divided
  • 1 medium-size sweet onion, halved and sliced
  • 12 ounces fresh sugar snap peas
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 16 ounces watermelon, rind removed and cut into sticks (about 2 cups)
  • 2 cups hot cooked rice

Preparation

1. Toss together first 6 ingredients and 1 Tbsp. wine. Let stand 30 minutes. Meanwhile, stir together hot water, hoisin, and remaining 1 Tbsp. wine.

2. Remove beef from marinade, discarding marinade. Sprinkle with salt and black pepper; cook half of beef in 1 1/2 tsp. hot canola oil in a large skillet over high heat, without stirring, 45 seconds or until browned; turn beef, and cook 30 seconds or until browned. Transfer to a warm plate. Repeat with remaining 1 1/2 tsp. oil and beef.

3. Stir-fry onion in remaining 1 Tbsp. hot canola oil in skillet over medium-high heat 2 minutes or until tender. Add sugar snap peas, ginger, and crushed red pepper; stir-fry 2 minutes. Add beef and hoisin mixture; stir-fry 1 minute or until slightly thickened. Remove from heat. Stir in watermelon. Add salt, black pepper, and red pepper to taste. Serve immediately with hot cooked rice.

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Beef-and-Watermelon Stir-fry recipe

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