Ampalaya con Carne is a quick and flavorful dish with stir-fried beef and crisp bitter melon in a savory sauce. It's an easy way to enjoy a classic dish that's both delicious and good for you.
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What is Ampalaya con Carne?
Ampalaya con Carne is a beef stir-fry with tender beef peices (carne), ampalaya (bitter melon), and aromatics. They're all cooked together in a slightly sweet and savory sauce, often containing oyster sauce or fermented black beans.
Ingredients you'll need
Notes and substitutions
- Ampalaya: Also know as bitter melon or bitter gourd, this vegetable is famous for its distinctive bitter taste. If you'd like it a bit milder, just soak it in salt before cooking.
- Beef: I used a budget-friendly cut like chuck, which becomes tender when prepared right. Flank steak and sirloin are also great picks. If you don't mind spending more, boneless short ribs and tenderloin are super tender choices.
- Baking Soda: Also known as sodium bicarbonate, this is often used in cooking to tenderize meats; it works by breaking down tough fibers in less expensive cuts of beef, resulting in a more tender and velvety texture.
How to make this recipe
Step 1: Make the sauce
In a bowl, combine soy sauce, oyster sauce, sugar, sesame oil, 1 tablespoon cornstarch, and ½ cup water. Mix until the cornstarch and sugar are completely dissolved. Set aside.
Step 2: Prepare the beef strips
Thinly slice the beef (about ¼ inch) against the grain, cutting across the muscle fibers.
PRO TIP: For easier slicing, partially freeze the meat until it is firm but not solid, for about one hour. Remember to slice it perpendicular to the grain or muscle fibers; this makes each bite more tender and easier to chew.
Step 3: Velvet the beef
Add 2 tablespoons of the prepared sauce to the sliced beef and mix well to coat the slices evenly. Sprinkle ¼ teaspoon of baking soda and the remaining 1 tablespoon of cornstarch.
Let the beef marinate, or "velvet," for about 15 minutes while you get the other ingredients ready.
PRO TIP: Velveting is a Chinese cooking technique ideal for tenderizing inexpensive, tougher cuts of meat. By marinating the beef in baking soda and/or cornstarch, the meat becomes tender and retains a juicy "velvety" texture.
Step 4: Prepare the ampalaya
Slice the ampalaya in half lengthwise, scoop out the seeds and white pith with a spoon, and then cut it into thin diagonal strips.
For the simplest way to reduce bitterness, sprinkle the slices with plenty of salt. Rub the salt into the slices, let them sit for 20 minutes, then rinse well and squeeze out the extra water.
Step 5: Sear the beef
Set a wok or large skillet over high heat and add 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.
PRO TIP: For a good sear, spread the meat in a single layer and leave it untouched or undisturbed initially to prevent steaming and achieve a juicy, browned crust.
Step 6: Sauté the aromatics
Reduce the heat to medium and sauté the ginger, garlic, and onion until fragrant and softened. Add more oil as necessary.
Step 7: Add the ampalaya
Add the ampalaya and stir-fry it until it's as tender as you like.
Step 8: Add the beef and sauce
Turn up the heat, then add the beef and the remaining sauce. Toss them together until the sauce thickens and the ingredients are well coated.
Taste and adjust the seasoning, adding ground pepper as desired. Turn off the heat and transfer your Ampalaya con Carne to a serving bowl. Serve it with a side of steamed rice.
Recipe FAQs
To reduce the bitterness, slice the ampalaya and sprinkle a generous amount of salt over the pieces. Gently massage the salt into the slices and let it sit for about 20 minutes. Rinse them thoroughly under cold water and squeeze out the excess water. Some people like to blanch the slices in boiling water for a minute or two before using them.
To make sure your beef stays tender, start by slicing it thinly against the grain; this really helps soften the meat. Marinating it can also break down those tough fibers. Another trick is velveting - lightly coat the beef with cornstarch or baking soda to lock in moisture and give it a tender, velvety feel. And don't forget, a quick stir-fry over high heat will seal in the juices and keep your beef nice and tender..
Velveting is a cooking technique used in Chinese cuisine where meat is prepped with baking soda and cornstarch before stir-frying. The baking soda changes the pH level, making the meat tender by loosening the protein bonds. The cornstarch creates a barrier that turns gel-like when cooked, which locks in moisture and ensures the meat stays silky and tender without getting overcooked.
More other ampalaya dishes
- Ginisang Ampalaya: Sautéed bitter melon with aromatics and beaten eggs.
- Stuffed Ampalaya: Ampalaya halves are hollowed out, stuffed with a mixture of pork and shrimp, then simmered in a savory sauce.
- Ampalaya Salad: A refreshing salad with ampalaya slices, tomatoes, and onions, dressed with a vinegar mixture.
- Ampalaya with Black Beans: Bitter melon cooked with fermented or salted black beans, aromatics, and sometimes proteins.
- Pickled Ampalaya: Also called ampalaya achara, these are thinly sliced ampalaya pickled in a brine of vinegar, sugar, and spices.
- Ginataang Ampalaya: Ampalaya simmered in coconut milk along with shrimp or other proteins.
- Sinigang: A tamarind-based soup with pork, fish, or shrimp and vegetables like eggplant, daikon radish, yardlong beans, ampalaya, and leafy greens.
Other beef recipes you may like
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📖 Recipe
Ampalaya con Carne
Equipment
- Wok or large skillet
Ingredients
- 1 pound ampalaya (bitter melon) see note
- 1 pound beef sliced thinly; see note
- 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 see note
- 1 teaspoon minced ginger
- 4 garlic cloves minced
- ½ onion finely chopped
- Ground pepper to taste
- Neutral oil for searing and stir-fying
Instructions
- In a bowl, combine soy sauce, oyster sauce, sugar, sesame oil, 1 tablespoon cornstarch, and ½ cup water. Mix until the cornstarch and sugar are completely dissolved. Set aside.
- Slice the beef thinly(about ¼ inch) against the grain or across the muscle fibers. For easier slicing, partially freeze the meat until it is firm but not solid, for about one hour.
- Add 2 tablespoons of the prepared sauce to the sliced beef and mix well to coat the slices. Sprinkle ¼ teaspoon of baking soda and the remaining 1 tablespoon of cornstarch. Mix evenly until the beef is well coated. Let the beef "velvet" for about 15 minutes while you prepare the other ingredients.
- Cut the ampalaya in half lengthwise and scrape out the seeds and white pith with a spoon. Slice them diagonally into thin strips.As an option to reduce bitterness, sprinkle the slices with a generous amount of salt. Massage the slices and let sit for 20 minutes, then rinse thoroughly and squeeze out excess water.
- Set a wok or large skillet over high heat and add 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 without touching, then flip to brown the other side for another minute. Transfer to a plate and set aside.
- Reduce the heat to medium and saute the ginger, garlic, and onion until fragrant and softened. Add more oil as necessary.
- Add the ampalaya and stir-fry until it reaches your preferred level of tenderness.
- Turn up the heat, then add the beef and the remaining sauce. Toss them together until the sauce thickens and the ingredients are well coated.
- Taste and adjust, adding some ground pepper as desired. Turn off the heat.
Notes
- Ampalaya: Also know as bitter melon or bitter gourd, this vegetable is famous for its distinctive bitter flavor. If you'd like it a bit milder, just soak it in salt before cooking.
- Beef: I used a budget-friendly cut like chuck, which becomes tender when prepared right. Flank steak and sirloin are also great picks. If you don't mind spending more, boneless short ribs and tenderloin are super tender choices.
- Baking Soda: Also known as sodium bicarbonate, this is often used in cooking to tenderize meats; it works by breaking down tough fibers in less expensive cuts of beef, resulting in a more tender and velvety texture.
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. =)