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    Home » Beef Recipes

    Ampalaya con Carne Recipe

    Published: Nov 7, 2023 by Nora Reyes · This post may contain affiliate links · 2 Comments

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    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.

    Ampalaya con Carne in a bowl
    Jump to:
    • What is Ampalaya con Carne?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other ampalaya dishes
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Ampalaya con Carne
    Ground pepper, oil, and water are not in the photo.

    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.

    Mixing the sauce in the bowl.

    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.

    Slicing the beef thinly against the grain.

    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.

    Marinating and velveting the beef in the bowl.

    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.

    Slicing the ampalaya on a cutting board.

    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.

    Searing the beef in the wok.

    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.

    Sauteing the aromatics in the wok.

    Step 7: Add the ampalaya

    Add the ampalaya and stir-fry until it reaches your preferred level of tenderness.

    Added the ampalaya slices into the wok.

    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.

    Adding the sauce to the ampalaya and beef in the wok.

    Taste and adjust, adding some ground pepper as desired. Turn off the heat. Serve your Ampalaya con Carne with a side of steamed rice.

    Ampalaya con Carne in a wok

    Recipe FAQs

    How do you reduce the bitterness in ampalaya?

    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.

    What is the best way to ensure the beef is tender?

    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.

    How does the velveting technique work?

    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

    • Beef salpicao on a bowl with a spoon
      Beef Salpicao Recipe
    • bistek tagalog
      Bistek Tagalog Recipe
    • korean beef stew
      Korean Beef Stew
    • kare kare peanut stew
      Kare Kare Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Ampalaya con Carne in a bowl featured image

    Ampalaya con Carne

    Perfectly seared beef slices and crisp bitter melon stir-fried with a soy-based sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 241kcal
    Author: Nora Rey
    Cost: $8-$10

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 241kcalCarbohydrates: 9gProtein: 17gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 779mgPotassium: 520mgFiber: 2gSugar: 2gVitamin A: 366IUVitamin C: 65mgCalcium: 37mgIron: 2mg
    Nutritional Information Disclaimer: The nutritional information provided on this platform is for informational purposes only. I am not a certified nutritionist and the nutritional data has not been evaluated or approved by the Food and Drug Administration or any other regulatory authority. The information should not be construed as health or nutrition advice. The data is calculated using various food composition databases and should be considered as an estimation. Individual results may vary due to factors like product types or brands used, natural fluctuations in fresh produce, and the way ingredients are processed.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Linda

      November 14, 2023 at 1:19 pm

      5 stars
      This sure looks delicious. I will make it for me because my kids dont eat amplaya.

      Reply
      • Nora Reyes

        November 16, 2023 at 9:50 pm

        Hello Linda, Ampalaya can be an acquired taste, especially for kids. In the meantime, enjoy it for yourself. =)

        Reply

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