Beef with Bitter Melon and Black Bean Sauce

Prepare a large container by filling it with ice and adding enough salted water to create an icy mixture. Bring a large pot of lightly salted water to a rolling boil. Submerge bitter melon into the boiling water and cook uncovered until it reaches your desired level of tenderness, approximately 2 minutes. Remove from heat and immediately transfer the melon to an ice bath; allow it to sit for about 1 hour, during which time the bitterness will be extracted. Once done, drain the excess water.

Combine 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, and baking soda in a large glass or ceramic container. Add the beef and mix it evenly with the marinade. Cover the container with plastic wrap and refrigerate for 1 hour, allowing the flavors to meld together.

Heat a wok or large skillet over high heat until it reaches a smoking point. Add 1 tablespoon of oil to the wok and carefully place the beef in a single layer. Cook for 2 minutes on each side, or until it reaches your desired level of browning. Remove the beef from the wok and set it aside on a plate.

In the same wok, add 1 teaspoon of oil and sauté the onion, garlic, and ginger until fragrant, approximately 30 seconds. Stir in the bitter melon and cook until it's well combined with the other ingredients, about 1 minute.

Add the black bean sauce to the melon mixture and stir it in. Then, add the oyster sauce, remaining 1 teaspoon of soy sauce, and sugar to the mixture. Pour in 3/4 cup of water and cover the wok, allowing it to simmer until all the flavors have combined, about 2 to 3 minutes. Meanwhile, whisk together the remaining 1 teaspoon of cornstarch and 1 teaspoon of water in a separate container. Stir the mixture until it thickens, then pour it into the wok to complete the dish.