Watermelon and Beef Stir-fry

I admit this is an unusual way to eat watermelon, but it is really delicious! This stir-fry recipe already has a great flavor, which is only complimented by watermelon's sweetness and crunchy texture. Even though the watermelon is warm, this is a very refreshing summer stir fry.  This is my version of Southern Living's recipe by Virginia Willis. The 1/8 teaspoon cayenne will give it only a slight kick. Add more if you want it spicier. I like to use green beans or sugar snap peas, but any summer vegetable would be good in this dish. Feel free to combine the first seven ingredients together ahead of time to simplify the recipe. Enjoy!

Watermelon Beef Stir-fry Ingredients

Posted on


1 pound top sirloin steak, cut into thin strips 3 garlic cloves, minced 2 teaspoons cornstarch 2 teaspoons cold water 2 teaspoons tamari sauce or soy sauce 1 1/2 teaspoons sesame oil 2 tablespoons dry white wine or mirin, divided in half 2 tablespoons hot water 2 tablespoons hoisin sauce kosher salt ground black pepper 2 tablespoons refined safflower or or canola oil, divided in half 1 medium-size sweet onion, halved and sliced 12 ounces fresh sugar snap peas or green beans (about 4 cups) 1 teaspoon grated fresh ginger 1/8 teaspoon dried crushed red pepper or cayenne pepper (or more to taste) 16 ounces watermelon, cubed (about 2 cups)


1) Toss together first 6 ingredients and 1 tablespoon wine. Let stand 30 minutes or more if you want to do this step ahead of time. Meanwhile, stir together hot water, hoisin, and remaining tablespoon of wine.
2) Remove beef from marinade. Add salt and black pepper. Cook beef in 1 tablespoon hot oil in a large skillet or wok over high heat, without stirring, 45 seconds or until browned; turn beef, and cook about 30 seconds or until browned. Transfer to a plate and cover with foil to keep warm.
3) Stir-fry onion in remaining tablespoon of hot oil in wok or large skillet over medium-high heat 2 minutes. Add sugar snap pea or green beans, ginger, and red pepper. Stir-fry for 2 minutes or until pea or beans (beans will take longer depending on their thickness) are tender but still crisp. 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 or quinoa. Tastes great the next day for leftovers.