A Peruvian-Chinese stir-fry of bitter melon, beef, and fermented black beans in a deeply savory dark sauce. The beef stays juicy, the bitter melon keeps some bite, and potato starch lightly coats everything without turning the dish heavy.
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Cut the bitter melon lengthwise, completely remove the seeds and white spongy core, and slice it into roughly 5-millimeter half-moons. Slice the beef steak thinly against the grain. Finely chop the garlic and ginger, and cut the scallions into small pieces.
Mix the beef with 40% of the soy sauce, the Shaoxing wine, white pepper, and half of the potato starch. Massage for about 30 seconds and rest for 10 minutes. The meat should look lightly moist and glossy rather than sitting in excess marinade.
In another clean bowl, combine the remaining soy sauce, oyster sauce, white sugar, and three quarters of the water. Stir until the sugar dissolves. Keep the remaining water ready to mix with the starch just before the final step.
Heat the wok over high heat until very hot. Add the vegetable oil, spread the beef in a single layer, and stir-fry for 1 to 2 minutes, moving quickly, until seared outside and still juicy. Transfer it to a clean bowl.
In the same wok, add the garlic, ginger, and fermented black beans. Stir-fry for 20 to 30 seconds, just until fragrant. Add the bitter melon and stir-fry over high heat for 3 to 4 minutes, until bright, hot, and tender around the edges while still firm to the bite. Pour in the prepared sauce and cook for another 1 minute.
Mix the remaining potato starch with the remaining water until smooth. Return the beef to the wok, pour in the slurry, and toss for 30 to 60 seconds, until the sauce becomes glossy and lightly clings to the beef and bitter melon. Turn off the heat, add the sesame oil and scallions, toss a few times, and serve immediately.
