Ampalaya con carne is a Filipino beef stir-fry with ampalaya (or bitter melon) cooked in a savory sauce.
The beef is sliced thin so it cooks fast, and the ampalaya is salted first to help tone down the bitterness.
It's simple, quick, and best served with rice.
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Ingredients You'll Need
Notes and Substitutions
- Ampalaya: Also called bitter melon or bitter gourd. If you want it less bitter, salt it first before cooking.
- Beef: I used an inexpensive cut like chuck. You can also use flank steak or sirloin. If you don't mind spending more, boneless short ribs or tenderloin are very tender options.
- Baking soda: A little baking soda helps tenderize tougher cuts of beef. Don't use too much, or the texture can get too soft and leave a slight off taste.
How to Make Ampalaya con Carne (Step-by-Step)
Step 1: Make the sauce
In a bowl, combine:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ½ cup water
Mix until smooth, then set aside.
Step 2: Slice the beef
Slice 1 pound of beef thinly (about ¼ inch thick) against the grain.
For easier slicing, freeze it for about 1 hour, just until firm but not solid.
Step 3: Tenderize the beef
Add 2 tablespoons of the sauce to the beef and mix well.
Sprinkle in ¼ teaspoon baking soda and 1 tablespoon cornstarch, then mix again.
Let it sit for about 15 minutes while you prep the rest of the ingredients.
Step 4: Prepare the ampalaya
Cut 1 pound of ampalaya in half lengthwise and scoop out the seeds and white center.
Slice thinly on a diagonal. Sprinkle with salt and rub it in.
Let sit for 20 minutes, then rinse well and squeeze out the liquid.
Step 5: Sear the beef
Heat a wok or large pan over high heat with enough oil to coat the bottom.
Get the pan very hot, then spread the beef in the pan in a single layer.
Sear for 2-3 minutes, then flip to brown the other side for another minute.
Transfer to a plate and set aside.
Step 6: Sauté the aromatics
Lower to medium heat, then add more oil if needed.
Sauté 1 teaspoon minced ginger, 4 garlic cloves (minced), and ½ onion (finely chopped) until softened.
Step 7: Add the ampalaya
Add the ampalaya and cook until it's as soft or crisp as you like.
Step 8: Add the beef and sauce
Turn the heat back up, then add the beef and the rest of the sauce.
Toss until the sauce thickens and coats everything.
Taste and add ground pepper if you like. Turn off the heat.
Serve you ampalaya con carne with rice.
Cooking Tips
- Sear the beef over high heat so it browns well.
- Don't overcook the beef so it stays tender.
- Add the ampalaya last so it doesn't get too soft.
- Have everything ready before you start.
Recipe FAQs
Ampalaya con carne is beef stir-fried with ampalaya, or bitter melon, in a savory sauce.
Salt the sliced ampalaya, let it sit for about 20 minutes, then rinse and squeeze out the liquid. You can also blanch it for 1-2 minutes if you want it milder.
Beef chuck works well if sliced thin and tenderized. You can also use flank steak, sirloin, boneless short ribs, or tenderloin.
Slice it thin against the grain, tenderize it with a little baking soda and cornstarch, and don't overcook it.
You don't have to, but salting it first helps make it less bitter.
More Ampalaya Dishes
- Ginisang ampalaya: Sautéed bitter melon with eggs.
- Stuffed ampalaya: Ampalaya stuffed with pork and shrimp, then cooked in sauce.
- Ampalaya salad: Sliced ampalaya with tomatoes, onions, and vinegar dressing.
- Ampalaya with black beans: Bitter melon cooked with salted black beans and aromatics.
- Pickled ampalaya: Thinly sliced ampalaya pickled in vinegar, sugar, and spices.
- Ginataang ampalaya: Ampalaya cooked in coconut milk with shrimp or other proteins.
- Sinigang: Tamarind soup with meat or seafood, and vegetables.
Other Beef Recipes You May Like
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📖 Recipe
Ampalaya con Carne
Equipment
- Wok or large pan
Ingredients
- 1 pound ampalaya (bitter melon)
- 1 pound beef chuck sliced thinly
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch divided
- ½ cup water
- ¼ teaspoon baking soda
- 1 teaspoon minced ginger
- 4 garlic cloves minced
- ½ onion finely chopped
- Ground pepper to taste
- Neutral oil
Instructions
- Mix soy sauce, oyster sauce, sugar, sesame oil, 1 tablespoon cornstarch, and ½ cup water. Set aside.
- Slice the beef thinly against the grain. Mix with some of the sauce, baking soda, and 1 tablespoon cornstarch. Let sit for 15 minutes.
- Cut the ampalaya in half, remove the seeds, and slice thin. Salt, let sit, then rinse and squeeze dry.
- Heat oil over high heat. Sear the beef in a single layer, then set aside.
- Lower heat to medium. Sauté ginger, garlic, and onion until soft.
- Add the ampalaya and cook to your liking.
- Turn the heat back up. Add the beef and sauce, then toss until coated and slightly thickened.
- Taste, add pepper if you like. Turn off the heat.
Notes
- Ampalaya: Also called bitter melon or bitter gourd. Salt it first if you want it less bitter.
- Beef: I used chuck, but flank steak or sirloin also work. For a more tender cut, use boneless short ribs or tenderloin.
- Baking soda: Use just a little to tenderize the beef. Too much can make it too soft and leave an off taste.
- Sear the beef over high heat so it browns well.
- Don't overcook the beef so it stays tender.
- Add the ampalaya last so it doesn't get too soft.
- Have everything ready before you start.
Linda says
This sure looks delicious. I will make it for me because my kids dont eat amplaya.
Nora Reyes says
Hello Linda, Ampalaya can be an acquired taste, especially for kids. In the meantime, enjoy it for yourself. =)