Categories: Beef main dish

Ingredients

• 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
• 1 1/2 tsp. sesame oil
• 2 Tbsp. dry white wine
• 2 Tbsp. hot water
• 2 Tbsp. hoisin sauce
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. canola oil, divided
• 1 medium-size sweet onion halves and sliced
• 12 oz. grated fresh ginger
• 1/2 tsp. dried crushed red pepper
• 16 oz. watermelon, rind removed and cut into sticks (about 2 cups)
• 2 cups hot cooked rice

Directions

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

4. 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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