Ampalaya con Carne is a quick and flavorful dish with seared, tender beef slices and crisp bitter melon in a savory stir-fry. It's an easy way to enjoy a classic dish that's both delicious and nutritious.
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What is Ampalaya con Carne?
Ampalaya con Carne is a dish with thinly sliced beef (carne), ampalaya (bitter melon), and aromatics stir-fried with 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, it is a vegetable known for its distinctive bitter flavor, which some people enjoy. If you prefer a less bitter taste, soak it in salted water before cooking. Get the Chinese variety that is less bitter and has a smoother skin.
- Beef: I used a budget-friendly cut like chuck, which becomes tender with the right cooking method. 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, it 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: Slice the beef
Slice the beef thinly(about ¼ inch) against the grain or across the muscle fibers.
PRO TIP: For easier slicing, partially freeze the meat until it is firm but not solid, for about one hour. Additionally, always slice perpendicular to the grain or muscle fibers, making each bite 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. 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.
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
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.
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 until it reaches your preferred level of tenderness.
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, adding some ground pepper as desired. Turn off the heat. Serve your Ampalaya con Carne 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 also blanch the slices in boiling water for a minute or two before using them.
To ensure the beef is tender, slice it thinly against the grain, which helps tenderize the meat. Marinating helps to break down tough muscle fibers, while velveting —coating it lightly with cornstarch or baking soda—helps to lock in moisture and yields a tender, velvety texture upon cooking. Quick stir-frying over high heat also helps to seal in the juices and keep the meat tender.
Velveting is a technique in Chinese cuisine where meat is coated with baking soda and cornstarch before stir-frying. The baking soda alters the pH level, tenderizing the meat by reducing protein bonding. Cornstarch forms a protective layer that gelatinizes when cooked, locking in moisture and ensuring a silky texture without overcooking.
Explore 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 (sometimes blanched), 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 sauté 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, it is a vegetable known for its distinctive bitter flavor, which some people enjoy. If you prefer a less bitter taste, soak it in salted water before cooking. Get the Chinese variety that is less bitter and has a smoother skin.
- Beef: I used a budget-friendly cut like chuck, which becomes tender with the right cooking method. 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, it 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
This sure looks delicious. I will make it for me because my kids dont eat amplaya.
Nora Reyes
Hello Linda, Ampalaya can be an acquired taste, especially for kids. In the meantime, enjoy it for yourself. =)