Toss together sirloin strip steak, garlic cloves, cornstarch, cold water, lite soy sauce, sesame oil, and 1 Tbsp. dry white wine.

Let stand for 30 minutes to marinate.

Stir together hot water, hoisin sauce, and remaining 1 Tbsp. white wine to make the sauce.

Remove beef from marinade and discard the marinade.

Sprinkle beef with kosher salt and ground black pepper.

Heat 1 1/2 tsp. canola oil in a large skillet over high heat.

Cook half of the beef, without stirring, for 45 seconds until browned.

Turn beef and cook for 30 seconds until browned.

Transfer beef to a warm plate.

Repeat with remaining 1 1/2 tsp. canola oil and remaining beef.

Stir-fry sweet onion in remaining 1 Tbsp. canola oil in skillet over medium-high heat for 2 minutes, or until tender.

Add sugar snap peas, grated fresh ginger, and dried crushed red pepper.

Stir-fry for 2 minutes.

Add beef and hoisin mixture to the skillet.

Stir-fry for 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.