Beef-and-Watermelon Stir-fry

Ingredients

• 2 tablespoons canola oil divided
• 2 cups rice hot cooked
• 2 teaspoons cornstarch 
• 2 tablespoons cooking wine dry white
• 1 teaspoon ginger fresh grated
• 3  garlic cloves minced
• 0.5 teaspoon ground pepper black
• 2 tablespoons hoisin sauce 
• 1 teaspoon kosher salt 
• 0.5 teaspoon pepper dried red crushed
• 1.5 teaspoons sesame oil 
• 2 teaspoons lite soy sauce 
• 1 pound sirloin strip steak cut into thin strips
• 12 ounces sugar snap peas fresh
• 1 medium size onion sweet halved sliced
• 2 tablespoons water hot
• 2 teaspoons water cold
• 16 ounces watermelon cut into sticks ( 2 cups)

Equipment

• frying pan

Directions

1. Toss together first 6 ingredients and 1 Tbsp. wine.
2. Let stand 30 minutes. Meanwhile, stir together hot water, hoisin, and remaining 1 Tbsp. wine.
3. Remove beef from marinade, discarding marinade.
4. 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; turn beef, and cook 30 seconds or until browned.
5. Transfer to a warm plate. Repeat with remaining 1 1/2 tsp. oil and beef.
6. Stir-fry onion in remaining 1 Tbsp. hot canola oil in skillet over medium-high heat 2 minutes or until tender.
7. Add sugar snap peas, ginger, and crushed red pepper; stir-fry 2 minutes.
8. Add beef and hoisin mixture; stir-fry 1 minute or until slightly thickened.
9. Remove from heat. Stir in watermelon.
10. Add salt, black pepper, and red pepper to taste.
11. Serve immediately with hot cooked rice.