Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty
Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Makes 4 to 6 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

sheraphics's Review

Linnie1
May 22, 2013
Very good and refreshing for a cooked meal.

starryvagabond's Review

hopmamma
April 16, 2013
N/A

hopmamma's Review

sheraphics
August 28, 2012
N/A

Linnie1's Review

starryvagabond
August 06, 2012
I made this tonight for dinner, my husband and I LOVED it!! I prepared it according to directions and it did take all of those 55 minutes - next time, it will be faster, because I'll know the order of things and won't have to keep checking the recipe. The flavors were amazing - the sweet sugar snap peas and watermelon, spicy marinades with garlic and the ginger, the delicious crunch of the vegetables made this stir-fry beef dish sooo good!! The one thing I forgot was the cilantro, and we love cilantro - next time! I'm sending this to our son and his wife, who also will enjoy it!