My favorite vegetable is getting an upgrade here! From its simple sauteed recipe with egg (ginisang ampalaya) which I always love, Ampalaya Con Carne here celebrates the unique taste of bitter melon (or bitter gourd as it is otherwise known) paired perfectly with tender beef and is made intriguing by oyster sauce.
What is Ampalaya Con Carne?
Ampalaya Con Carne is a flavorful Filipino stir-fry dish that combines tender beef strips with ampalaya. The dish highlights the unique, slightly bitter taste of ampalaya balanced by the savory richness of marinated beef and oyster sauce. While ampalaya’s bitterness can be strong, its health benefits and distinct flavor make it a key ingredient in Filipino cuisine.
The typical ingredients include:
- Bitter gourd (Ampalaya) – adds a unique bitter flavor
- Beef sirloin or flank steak – brings richness and a tender texture
- Oyster sauce – adds umami and a touch of sweetness
- Soy sauce – enhances the savory depth
- Black pepper – gives a sharp, spicy kick
- Sesame oil (optional) – for a nutty aroma
- Cooking oil, sesame oil and salt
Health Benefits of Ampalaya
Ampalaya is known for its many health benefits. It’s commonly used to help regulate blood sugar, making it popular among those managing diabetes, including myself. It is packed with vitamins and minerals, offering:
- Blood sugar control – helps manage diabetes
- Nutrient-rich – higher in calcium than spinach and rich in beta-carotene
- Antioxidant properties – fights free radicals
- Digestive health – its high fiber content aids in digestion
- Weight management – promotes satiety, which can help with weight control
- Improved skin and vision – thanks to its vitamin A content
Key Ingredients Breakdown
- Ampalaya (Bitter Gourd): The star of the dish, ampalaya’s distinct bitterness is both a challenge and an asset. Fresh ampalaya should be firm and bright green. To reduce its bitterness, you can rub it with salt then rinse it, or soak it in water for about 15 minutes ibefore cooking.
- Beef: Choose beef sirloin or flank steak for tender, juicy slices. Marinate the beef in soy sauce and black pepper for added flavor before cooking.
- Seasonings: Soy sauce and oyster sauce are the main seasonings, with black pepper and garlic adding depth. Sesame oil is optional but enhances the aroma.
How to Cook Ampalaya Con Carne
- Velveting the Beef: Marinate beef strips in soy sauce, cornstarch, and sesame oil to tenderize the meat.
- Preparing the Ampalaya: Slice them and reduce bitterness, if you wish. Or use as is (I do).
- Sautéing Aromatics: Sauté onion and garlic in oil to create a flavorful base.
- Combining Ingredients: Add the marinated beef and stir-fry until cooked, then add the blanched ampalaya. Season with oyster sauce, soy sauce, and black pepper.
This bitter gourd recipe is very similar to cooking beef with broccoli, however, the unique taste of the bitter gourd reigns.
Substitutions for Dietary Preferences
- Vegetarian/Vegan: Use plant-based beef alternatives and a mushroom-based oyster sauce.
- Gluten-Free: Replace soy sauce with tamari and check for gluten-free oyster sauce.
- Low-Sodium: Opt for low-sodium soy and oyster sauces, and adjust the seasonings accordingly.
Serving Suggestions
Ampalaya Con Carne is traditionally served with steamed rice, but you can add variety with sides like:
- Garlic fried rice for added aroma
- Cucumber salad for a refreshing contrast
- Pickled vegetables to cut through the dish’s richness
These sides complement the flavors and balance the bitter taste of the ampalaya.
Additional Prepping and Cooking Tips
Ways to Rid of the Bitterness of Ampalaya
- Rub with salt after slicing, then rinse and drain.
- Soak in water for 10-15 minutes, drain.
- Soak in salted water, rinse and drain.
- Blanch before adding to your favorite dish.
How to Prep Beef Strips for Ampalaya Con Carne
- If you find your beef tough for this (or any) recipe, remember to cut it against the grain. That will be a lot helpful in achieving tender beef slices.
- Sprinkle with beef tenderizer before cooking, but adjust your seasoning.
- Slightly roll beef with cornstarch and salt a few minutes before cooking.
Storing Leftovers
Leftover ampalaya con carne are easy to store. Put them in a bowl with a tight-fitting lid and keep them in the fridge for up to 4 days.
You can also freeze them to keep them for a month. Thaw and reheat before serving. However, remember that the bitter gourd will be softer after that. Is that a problem? Not at all. I just prefer my ampalaya crunchy so I cook them for only a couple of minutes and serve almost immediately.
Frequently Asked Questions About Ampalaya Con Carne
What is Ampalaya Con Carne?
It’s a Filipino dish that combines the unique bitter taste of bitter gourd (also known as bitter melon or ampalaya) with the savory flavor of beef slices, typically beef sirloin or flank steak.
How is the bitter flavor of the ampalaya managed?
While the bitter flavor is a characteristic of the dish, it can be softened by soaking the sliced ampalaya in water or by blanching it before cooking.
What kind of beef cuts should I use?
Beef sirloin, beef strips, or ground beef work great. Make sure to slice the beef against the grain for tender stir-fried beef bites.
What are the key seasonings in Ampalaya Con Carne?
The dish is typically seasoned with soy sauce, oyster sauce, black pepper, and a hint of sesame oil.
Can Ampalaya Con Carne be served with anything?
Absolutely! It is commonly served with steamed rice for a complete meal.
Is Ampalaya Con Carne hard to cook?
Not at all! Just cook the onion in oil, stir in the beef, add the bitter gourd and seasonings like soy sauce and, oyster sauce, and voilà.
Any tips for cooking Ampalaya Con Carne?
Cook over medium heat, season with salt wisely as soy and oyster sauce are already salty, and don’t overcook the beef to keep it tender.
Ampalaya Con Carne Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: Filipino
Description
Ampalaya Con Carne is a flavorful Filipino dish featuring stir-fried beef and bitter gourd, balanced with soy and oyster sauce for a savory, slightly bitter taste. Perfect with steamed rice!
Ingredients
- 500g bitter gourd, sliced
- 250g flank steak, sliced into strips
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 medium size onion, sliced
- 4 tablespoons cornstarch
- 1 tsp salt for prepping the beef slices and additional salt to taste
- ground black pepper to taste
- 4 tablespoons water
- 1 tbsp soy sauce
- 1/4 cup oyster sauce
Instructions
- Prep bitter gourd by soaking it in water or salty water, rinse, and drain. (I skip this process by washing the bitter gourd before slicing it as I love its bitter taste).
- Roll beef strips in 1 teaspoon salt and 4 tablespoons of cornstarch.
- In a pan over medium heat, sautee garlic and onions and stir for 1-2 minutes.
- Add beef slices and cook while stirring until tender.
- Add ampalaya and continue to cook while stirring for about 5 minutes.
- Season with salt and black pepper.
- Add water, soy sauce, oyster sauce, and continue to cook for another minute.
- Sprinkle with one tablespoon sesame oil and turn once.