Ingredients

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

Preparation

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