Ampalaya Con Carne is a Filipino dish known for its unique combination of bitter melon (ampalaya) and savory beef (carne). The dish is both flavorful and nutritious, offering a delightful contrast of tastes and textures. It is a simple, easy-to-make, and delicious dish featuring a nutritious ampalaya and a tender and succulent beef.
When I was growing up, my mother cooked a lot of vegetable dishes with ampalaya including Pinakbet Ilokano, Pinakbet Tagalog, Ginisang Gulay, Ginataang Gulay, and Bitter Melon and Egg Stir-fry. I was lucky to be introduced to its taste which I now really like. Once you slowly start eating this vegetable, you will get familiar with its bitter taste and realize how tasty it is. Don't worry, I will share tips on how to minimize its bitterness.
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Ingredients
- Ampalaya - Also known as Bitter Melon or Bitter Gourd is the main ingredient of this recipe. The amplaya should be bright and green and not overly mature for the best flavor. You can find this in most Asian Stores or International Supermarkets if you live abroad.
- Beef - Use sirloin for a more affordable option. You can also use different cuts of beef such as chuck roast, rib-eye, or any steak cut such as flank steak or skirt steak.
- Onion and garlic - These aromatics add flavors. In Filipino cuisine, these ingredients are always present to enhance the flavor of our dishes.
- Baking soda: This will help tenderize the meat while marinating.
- Soy sauce: It is salty and rich in umami, which is a savory and meaty taste. It is from the fermentation process of soy sauce as well as the presence of soybeans and wheat in the sauce's ingredients. The specific taste of soy sauce can vary depending on the type (light soy sauce, dark soy sauce, low-sodium soy sauce, etc) and the brand.
- Oyster sauce: It has a savory, slightly sweet, and salty with a subtle seafood taste that compliments the umami and sweetness. It is used as a salty seasoning in Most Asian dishes, including stir-fries and marinades. Try my bitter melon chicken with oyster sauce next.
Instructions
1. Marinade
- Slice sirloin into thin strips. Make sure you slice the meat against the grain for the most tender bite
- In a bowl, combine the baking soda, soy sauce, oyster sauce, black pepper, and cornstarch, and mix until combined.
- Add the sliced beef sirloin. Coat it well and marinate for a minimum of 15 minutes.
2. Prepare the Ampalaya
- Slice the bitter melon into half and remove the seeds.
- Slice in moon shape and transfer into a bowl with water and sprinkle a half teaspoon of salt to reduce some bitterness.
- Soak for 10-15 minutes.
- Drain the water.
3. Ready to Cook
- Heat 2 tablespoons of oil in a skillet over medium heat.
- Cook the beef with the marinade. Allow the beef to cook slightly seared. This takes about 3-5 minutes. Take it out and set it aside on a plate.
- In the same pan, add a tablespoon of oil. Saute garlic and onion until translucent. Add the tomatoes and cook them until soft.
- Add the ampalaya, spread across the pan, and cook for 3 minutes undisturbed.
- Return the seared beef to the skillet. Stir to combine and cook for a few minutes or until the beef is heated thoroughly and the bittermelon is crisp and tender.
- Taste and adjust the seasonings with salt and pepper according to your taste.
Pro Tip: If you want a saucy ampalaya con carne, dissolve a tablespoon of corn starch with a half cup of water and pour it at the end of cooking time. Stir until it thickens. This cornstarch slurry will produce a thick sauce for your dish.
Serve with rice on the side and enjoy!
Storage and Reheating Tips
Storage: Cool the beef ampalaya dish, transfer it into a glass container, and cover it with a lid. Refrigerate for up to 5 days.
Freezer: Allow it to cool and transfer the dish to a freezer-safe container. Freeze for 2-3 months. Thaw in the fridge overnight or for a few hours at room temperature.
Reheating: Place your dish in a small skillet and reheat over medium heat, stirring often. It is ready to eat when it is heated thoroughly. Serve and enjoy!
Helpful Tips
- Pick the fresh ampalaya with bright green and not too mature for the best result. It should be free from bruises.
- Be sure to heat your skillet or wok before adding the oil and cooking the meat. This will help your beef to be seared and browned without overcooking them.
- After adding the ampalaya, avoid stirring too much. Cover the pan and allow the ampalaya to cook for a few minutes. This helps maintain its texture and prevents it from becoming too soft and mushy.
- Serve ampalaya con Carne with steamed rice, garlic fried rice, or as part of a balanced Filipino meal. It pairs well with other dishes like chicken wings adobo, miso salmon belly sinigang, fried daing na bangus, or any of your favorite Filipino Recipes.
About the Bitter Melon
Bitter melon, also known as Momordica charantia or bitter gourd, is a tropical and subtropical vine belonging to the gourd family, Cucurbitacaeae. It is known for its distinctively bitter taste and is a popular ingredient in various Asian, African, and Latin American cuisines. Bitter melon is cultivated for its edible fruit and leaves. The fruit has a unique appearance, with a wart, uneven surface, and elongated, oblong shape.
In the Philippines, this tropical vegetable is called ampalaya and it easily grows in the backyard. It is a popular vegetable that is usually added to many dishes with more vegetables or meat such as beef, pork, chicken, and seafood.
This vegetable is known as a nutritional powerhouse with its health benefits. Check this Bitter melon: a panacea for inflammation and cancer to back up to research.
The texture of the dish is similar to cucumber but it is wrinkly and but with bitter taste.
More Easy Bitter Melon Recipes
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Ampalaya Con Carne
Equipment
Ingredients
- 1 large ampalaya sliced moon-shape
- ½ pound beef sirloin sliced thin
- 1 small yellow onion
- 4 cloves garlic minced
- 3 tablespoons cooking oil
Marinade
- ¼ teaspoon baking soda
- 4 tablespoons soy sauce
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoon oyster sauce
Instructions
- Slice sirloin into thin strips. Make sure you slice the meat against the grain for the most tender bite.
- In a bowl, combine the baking soda, soy sauce, oyster sauce, black pepper, and cornstarch, and mix until combined. Add the sliced beef sirloin. Coat well and marinate for a minimum of 15 minutes.
- Slice the bitter melon into half and remove the seeds. Slice in moon shape and transfer into a bowl with water and sprinkle a half teaspoon of salt to remove some bitterness. Soak for 10-15 minutes. Drain the water.
- Heat 2 tablespoons of oil in a skillet over medium heat. Cook the beef with the marinade. Allow the beef to cook slightly seared. This takes about 3-5 minutes. Take it out and set it aside on a plate.
- In the same pan, add a tablespoon of oil. Saute garlic and onion until translucent. Add the tomatoes and cook them until soft.
- Add the ampalaya, spread across the pan, and cook for 3 minutes undisturbed.
- Return the seared beef to the skillet. Stir to combine and cook for a few minutes or until the beef is heated thoroughly and the bittermelon is crisp and tender. Taste and adjust the seasonings according to your taste. Enjoy!
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