Beef-and-Watermelon Stir-fry



  • 1 lb sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 tsp cornstarch
  • 2 tsp cold water
  • 2 tsp lite soy sauce
  • 1½ tsp sesame oil
  • 2 Tbs dry white wine
  • 2 Tbs hot water
  • 2 Tbs hoisin sauce
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 2 Tbs canola oil, divided
  • 1 med sweet onion, halved and sliced
  • 12 oz fresh sugar snap peas
  • 1 tsp grated fresh ginger
  • ½ tsp dried crushed red pepper
  • 16 oz watermelon, rind removed and cut into sticks (about 2 cups)
  • 2 cups hot cooked rice


  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 1½ 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 1½ tsp. oil and beef.
  3. Stir-fry onion in remaining 1 Tbs. 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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