Ampalaya con Carne

Seared beef slices and crisp bitter melon stir-fried with a soy-based sauce.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 10

Total Time 25

Servings

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 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.

Nutrition