This simple watermelon stir-fry recipe combines the sweet refreshing flavors of juicy ripe watermelon with the savoury flavors of an asian-inspired stir-fry! The perfect-for-summer sauce has just a touch of sweet and light with it’s combination of fresh lime juice and garlic. This summer dish definitely won’t weigh you down in the sizzling summer heat!
Okay okay, you may be thinking ewwwwww! But please give me a second for all you skeptics. One, it’s national watermelon day! So happy watermelon to you! You can NOT bash watermelon today. Secondly, I don’t eat watermelon nearly as much as I should because the Hubster completely despises it. Every once in awhile I get the chance to make a frozen watermelon jalapeno bellini buuuuuut not as often as I’d like. How is he human??? I know, it just ain’t right. But when hubby’s away the wife will play (well with watermelon at least!). The only opportunity I get to eat this deliciously weird shaped ball of goodness is when hubby is far far away.
So one day when Hubby was off doing whatever he does all day, I decided to flip through my old school super analog cookbook binder full of cutout recipe scraps and written down chicken scratch and found a stir-fry recipe with watermelon in it and HAD to try it. To this day, I do not know where the recipe came from at all. I did adjust some of the ingredients, added in a few new ones, and took out a couple others. But that original idea I can not take credit for. Here is my rendition of a simple watermelon stir-fry:
- 1 in # stir-fry quality beef, cut thin slices
- 1 TBSP minced garlic
- 2 tsp cornstarch
- 2 tsp cool water
- 3 tsp GF soy sauce
- 2 tsp sesame oil
- 2 TBSP lime juice, divided
- 2 TBSP GF BBQ sauce
- 1 TBSP honey
- 2 TBSP hot water
- 2 TBSP coconut oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes, optional
- 1 medium sweet onion, sliced
- a handful of sugar snap peas
- 1-2 cups watermelon, cubed or sliced
- Make the marinade: Mix together the minced garlic, cornstarch, cool water, soy sauce, 1 TBSP lime juice, and sesame oil together and in a large bowl, toss over the beef pieces. Place the bowl in the fridge to marinade for 30 minutes.
- In a medium mixing bowl, combine 1 TBSP lime juice with the BBQ sauce, honey, and hot water. Mix and set aside.
- Heat the coconut oil in a wok on med high-high. Add in about 1/3 of the beef at a time and cook each side 30-60 seconds before flipping and cooking on the other side. Make sure your beef pieces are cooked to your liking here. After the beef is cooked, place in a bowl and set aside.
- Fry the onion in the remaining oil (add a bit more oil if necessary) for a few minutes until they become slightly tender. Then add in the sugar snap peas, salt and pepper, and crushed red pepper flakes and cook for 1 minute.
- Add in the beef and stir-fry sauce and cook all together for one additional minute or until everything is cooked thoroughly.
- Fold in the watermelon pieces and enjoy while still warm!