Ampalaya Con Carne (Beef with Bitter Melon)

I have a new toy in the kitchen, a heavy non-stick pan my cousin gave me for Christmas. I regularly use it for frying, stir-frying and sautéing. I used it again yesterday when I made ampalaya con carne for dinner. Ampalaya, also known as bitter melon or bitter gourd, is one of my favorite vegetables. It is a popular vegetable amongst Filipino, despite its bitter taste.  It is in fact, one of the main ingredients in a popular Filipino dish, pinakbet (Vegetable stew). While others simply stir-fry it with garlic, tomato and eggs, I prefer to cook it with beef and oyster sauce. The beef is first marinated to make it flavorful and more tender. It is then browned and stir-fried with bitter melons, oyster sauce and soy sauce. This dish is tasty, delicious and easy to make. My husband and I love this dish and surprisingly, my oldest son does too! 😀

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Cooking Tips for Ampalaya Con Carne

To get the most out of your ampalaya, start by preparing it properly. Slice the bitter melon thinly and soak the pieces in salted water for about 15 minutes. This step helps to reduce the bitterness, making it more palatable for those who are not used to it. After soaking, rinse the pieces under cold water and pat them dry with a paper towel. When marinating the beef, consider using a mixture of soy sauce, garlic, and a bit of vinegar for added flavor. Let the meat marinate for at least 30 minutes, but if you have time, letting it sit for a few hours or overnight in the fridge will really enhance the taste. Finally, when stir-frying, don’t overcrowd the pan. This allows the beef to brown nicely and prevents it from steaming.

Serving Suggestions and Variations

Ampalaya con carne is best served with a generous scoop of steamed rice, which helps balance the dish’s flavors. You can also pair it with a side of fresh tomato salad or pickled vegetables for a refreshing contrast. If you want to switch things up, try adding other vegetables such as bell peppers or carrots for extra color and nutrients. For those who enjoy a bit of spice, including sliced chili peppers can add a nice kick. If you’re looking for a healthier twist, consider using lean cuts of beef or even substituting the meat with tofu for a vegetarian option. This way, you can enjoy the same great flavors while catering to different dietary preferences.

Frequently Asked Questions

What can I substitute for ampalaya if I can’t find it?

If you can’t find ampalaya, try using zucchini or green bell peppers as a substitute. They won’t have the same bitterness, but they will still add a nice crunch to the dish.

How can I make this dish ahead of time?

To make ampalaya con carne ahead of time, prepare the beef and vegetables as usual, but store them separately in the fridge. When you’re ready to eat, just stir-fry everything together to heat it up.

What should I serve with ampalaya con carne?

This dish pairs great with steamed rice, which helps balance out the bitterness of the ampalaya. You can also add a side of pickled vegetables for some extra flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or microwave, adding a splash of water if needed to keep it from drying out.

What are some common mistakes when making this dish?

One common mistake is not soaking the ampalaya properly, which can lead to overwhelming bitterness. Also, be careful not to overcook the beef, as it can become tough.

Ampalaya con Carne (Beef with Bitter Melon)

Liza Agbanlog

Savory beef sirloin dances with the unique bitterness of ampalaya, all brought together by a rich oyster sauce blend. It's quick, flavorful, and totally satisfying.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• ½ lb beef sirloin tip steak
• 2 medium pieces (about 1 lb) ampalaya (Chinese Bitter Melon)
• 2 tbsp avocado or olive oil
• 2 cloves garlic, chopped
• 3 tbsp oyster sauce
• ¼ cup water

Marinade:

• 1 tsp soy sauce
• 2 tsp rice wine or sherry
• 1 tbsp cornstarch
• 1 tsp sesame oil

Instructions

 

• Slice the sirloin steak into thin, narrow strips.
• In a medium bowl, combine the ingredients for the marinade. Add the sliced beef and stir to combine. Set aside.
• Meanwhile, prepare the bitter melon by slicing in half, lengthwise. Remove the seeds with a spoon and then slice each half crosswise as thinly as possible.
• Using a non-stick skillet, heat the oil over medium high heat. Add the garlic and saute for 30 seconds. Add the marinated beef and stir-fry until the beef is no longer pink, around 3 minutes. Add 1 tablespoon oyster sauce and stir to coat.
• Stir in the bitter melon. Add the water and the remaining 2 tablespoons oyster sauce. Stir and then cook, covered until the bitter melon is crisp tender, around 3 minutes. Turn off the heat and let the skillet sit, covered for 5 minutes.
• Transfer to a serving plate and serve with steamed rice.

Nutrition

Calories: 290kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 4gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 2g

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