Ampalaya con Carne
Stir-fried beef and bitter melon in a savory sauce.
Servings 6
Calories 241kcal
Cost $8-$10
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.
Nutrition
Calories: 241kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 779mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 65mg | Calcium: 37mg | Iron: 2mg