Stir-fried beef strips with three-color melon in sweet sauce

Stir-fried beef strips with three-color melon in sweet sauce

　　Ingredients: 200g beef strips, 50g Dutch zucchini, 50g Yunnan small melon, 50g pumpkin, 5g small ginger slices, 2g garlic slices, 5g water scallion, 15g assorted color bell pepper pieces, 100g peanut oil.

Sweet sauce preparation: 5g Maggi seasoning, 15g light soy sauce, 15g beef juice, 2g white sesame seeds, 15g brandy, 10g maltose, 5g honey, 5g Knorr chicken stock, 5g scallop juice, 15g starch water.

Preparation method:

1. First, clean the beef strips, cut them into 1cm-thick slices, then slice them into 1cm-wide strips. After slicing, rinse them with clean water, then marinate for 20 minutes (beef marinade: 1g mushroom powder, 2g Maggi seasoning, 1g salt, 1g chicken powder, 1g sugar, 5g ginger juice, 3g cornstarch, half an egg white).

2. Cut the Dutch zucchini, Yunnan small melon, and peeled pumpkin flesh into long strips measuring 5cm in length, 1cm in width, and 5mm in thickness. Rinse and set aside.

3. Heat a wok over high heat, add peanut oil, and heat until the oil reaches 150°C. Add the marinated beef strips to the wok and stir-fry quickly. Flip rapidly with a spatula for about 10 seconds, then remove from heat and pour into an oil container to drain excess oil. Set aside.

4. Heat the wok again with a little bit of cooking oil, add the melon strips and braise (you can add a little broth for braising) until they are 80% cooked. Remove and drain off excess moisture. Set aside.

5. Heat a little oil in the wok, add the aromatics (small ginger slices, garlic slices, scallion, bell pepper pieces) and stir-fry over low heat until fragrant. Then add the melon strips and beef strips, and stir-fry quickly for 4–5 seconds. Add the prepared sweet sauce, turn up the heat, and stir-fry quickly until the sauce is 90% absorbed. Remove from heat and serve on a plate.