Bitter Melon Lamb Stir Fry (苦瓜羊肉)

Bitter Melon Lamb Stir Fry, or 苦瓜羊肉, is a savory Chinese home-style dish made with tender slices of marinated lamb and crisp-tender bitter melon.

Jump to:

• Why You'll Love This Recipe
• What Is Bitter Melon?
• Ingredient Notes
• How to Prepare Bitter Melon
• How to make Bitter Melon Lamb Stir Fry (Step by Step)
• Tips for the Best Bitter Melon Lamb Stir Fry
• Storage & Reheating
• Frequently Asked Questions
• Bitter Melon Lamb Stir Fry
• More Delicious an Easy Lamb Recipes
• Pin for later!

I definitely did not appreciate bitter melon as a child, but I've grown to enjoy its unique flavor as an adult. Its pleasant bitterness pairs especially well with rich, savory lamb, garlic, and soy sauce. This stir fry comes together quickly and is delicious served with a bowl of steamed rice.

Why You'll Love This Recipe

• Ready in about 30 minutes
• Savory, garlicky, and full of flavor
• A great way to cook bitter melon
• Made with simple ingredients
• Easy to customize with different proteins
• Perfect with steamed rice

What Is Bitter Melon?

Bitter melon, also called bitter gourd, is a member of the gourd family and is related to zucchini, squash, and cucumber. It has a distinctive bumpy exterior and a noticeably bitter flavor.

Bitter melon is commonly used in many Asian cuisines, including Chinese, Taiwanese, Indian, Burmese, Indonesian, Thai, and Vietnamese cooking. It can be stir-fried, stuffed, added to soups, or cooked with eggs, pork, beef, or other proteins.

The bitterness can take some getting used to, but it pairs well with rich and savory ingredients. In this recipe, the lamb helps balance the bitter melon while the garlic and soy sauce bring everything together.

Bitter melon also contains nutrients including vitamin C, vitamin A, folate, and fiber.

Ingredient Notes

Lamb: Thinly sliced lamb cooks quickly and stays tender. You can use lamb leg, lamb shoulder, or another boneless cut suitable for stir-frying.

Bitter melon: Choose one that feels firm and has no soft or damaged spots. Remove the seeds and white pith before slicing.

Cornstarch: Cornstarch helps the marinade cling to the lamb and gives the meat a more tender texture.

Dried chili peppers: These are optional, but they add a little heat that works well with the bitterness of the melon.

How to Prepare Bitter Melon

Slice the bitter melon in half lengthwise.

Use a spoon to scoop out the seeds and white pith from the center.

Cut the bitter melon crosswise into slices about ¼-inch thick.

For a stronger bitter flavor, cook the slices as they are. To mellow the bitterness, sprinkle them lightly with salt and let them sit for 10-15 minutes. Rinse well under cold water and gently squeeze or pat dry before cooking.

How to make Bitter Melon Lamb Stir Fry (Step by Step)

Add the sliced lamb, soy sauce, cornstarch, and olive oil to a large bowl. Mix until the lamb is evenly coated.

Let the lamb marinate for at least 15 minutes. You can also cover and refrigerate it overnight for more flavor.

While the lamb marinates, prepare the bitter melon by cutting it lengthwise, removing the seeds and white pith, and slicing it into ¼-inch pieces.

Heat the vegetable oil and smashed garlic in a wok or large skillet over medium-high heat.

Once the oil is hot, add the marinated lamb. Stir-fry for about 4-5 minutes, or until the lamb is mostly browned.

Transfer the lamb to a plate, leaving the oil and juices in the wok.

Add the sliced bitter melon and dried chili peppers, if using. Stir-fry over high heat for about 3 minutes.

Return the lamb to the wok and stir-fry everything together for another 2 minutes, or until the lamb is cooked through and the bitter melon is tender but still slightly crisp.

Remove from the heat and serve!

Tips for the Best Bitter Melon Lamb Stir Fry

Slice the lamb thinly. Thin, evenly sized slices cook quickly and are less likely to become tough.

Do not overcook the bitter melon. It should soften while retaining a little bite. Overcooking can make it mushy.

Marinate the lamb. Even 15 minutes helps the soy sauce and cornstarch season and tenderize the meat.

Cook over high heat. A hot wok helps the ingredients cook quickly without becoming watery.

Taste before adding extra salt. Soy sauce already adds plenty of saltiness.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Not recommended - bitter melon becomes mushy and loses its texture after thawing.

Reheating:

• Stovetop (best): Add a splash of oil to a skillet or wok and stir fry over medium heat until just heated through.
• Microwave: Heat in short bursts (30-45 seconds), stirring in between, to avoid overcooking the lamb.

💡 Tip: If reheating on the stovetop, you can add a drizzle of soy sauce or a splash of broth to refresh the flavors.

Frequently Asked Questions

Can I use a different protein instead of lamb?
Yes! This recipe works well with beef, pork, or even chicken. Just adjust the cooking time depending on the thickness of the slices.

How do I reduce the bitterness of bitter melon?
After slicing, sprinkle the pieces with salt and let them sit for 10-15 minutes. Rinse under cold water and squeeze gently before cooking. This helps mellow out the bitterness.

Do I need to remove the seeds?
Yes - the seeds and white pith should be scooped out before cooking. They are very bitter and should not be eaten.

More Delicious an Easy Lamb Recipes

• Bold, spicy, and fragrant, this cumin lamb stir fry brings the heat with tender lamb slices tossed in chili, garlic, and toasted cumin. It's a quick, flavor-packed dish inspired by Northwestern Chinese street food.
• Or try it as cumin lamb chops! Juicy lamb chops coated in a smoky cumin spice mix, then grilled or pan-seared to perfection. These chops are bold, savory, and made for serious flavor lovers.
• If you're a fan of asparagus, check out this simple Stir Fry Lamb with Asparagus! You got your protein and veggies and it is yummy and easy to make!
• Move over pepper steak, try this Lamb Stir Fry with Peppers instead! Marinated sliced lamb stir fried with ginger, scallions and green peppers! What's not to love?

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