Ampalaya con Carne

Ampalaya con Carne is a tasty stir-fry made with bittermelon and tender beef. It’s a vegetable side dish packed with flavor and good-for-you nutrients. Delicious with steamed rice!

Ampalaya can be a tricky vegetable to prepare. The gourd is known as a nutritional powerhouse with many health benefits and herbal properties, but with its myriad of vitamins and minerals comes a pronounced bitter taste, which can be off-putting to most.

To rid of its natural acridness, it is customary for the cook to salt the vegetable and squeeze off its juices before cooking. This method does improve palatability but with a caveat: important nutrients are also dispelled during the process. Contrary to popular kitchen practices, I do not salt my ampalaya before cooking as I want to reap its full benefits. By following my simple tips, you’ll find that salting is unnecessary for a successful ampalaya dish.

Ingredient notes

• Ampalaya– also known as bittermelon. Choose the youngest and greenest gourds you can find, as the bitter taste intensifies as the vegetable matures and yellows.
• Beef– top sirloin, tenderloin, and flank steak are great choices. The recipe also includes a velveting technique, which will help turn more budget-friendly cuts, such as chuck roast, into tender options. You can also use ground beef or diced pork belly. Not in the mood for meat? Try this ginisang ampalaya with shrimp!
• Oyster sauce and soy sauce– the combination creates a delicious medley of saltiness, umami, and sweetness
• Sesame oil – for aroma and flavor boost
• Cornstarch– helps velvet the meat and thicken the sauce
• Onions and garlic– flavor base of ginisa dishes
• Sugar– in small amounts can help neutralize bitter tastes and balance saltiness. Sprinkle about ½ teaspoon into the dish.
• Water– or beef broth if you prefer a deeper flavor
• Salt and pepper– enhances the overall taste and adds zing

Ampalaya con Carne cooking process

This recipe has two essential components for the best results. First, the ampalaya must be prepared properly to minimize bitterness. The second step is to ensure the beef is juicy and tender.

How to prepare ampalaya

• Use a spoon to scrape off all the white piths. This part has the highest alkaloid content and the most bitterness.
• Slice the ampalaya thin, uniform thickness so it will cook evenly and quickly.
• Soak in salted water until ready to use to prevent discoloration and remove some of the bitterness.
• If you prefer to salt the ampalaya slices, place them in a bowl and sprinkle them with rock salt. Let stand for about 10 to 15 minutes. Squeeze to expel excess juices and rinse well.

How to prepare beef for stir fry

• Slice the beef thinly in uniform sizes to ensure quick and even cooking. Cut across the grain for a more tender chew. Freeze for a few minutes until slightly firm to make slicing easier.
• Velvet the meat using cornstarch or baking soda to make it soft and juicy.
• Marinate for at least 20 minutes before cooking to add depth of flavor.

How to serve and store

• Serve this beef and bitter gourd stir fry as a main dish with steamed rice and your favorite fried fish. It’s a hearty and nutritious meal perfect for lunch or dinner.
• Leftovers should be stored in a container with a tight-fitting lid. They can be refrigerated for up to 3 days or frozen for up to 2 months.
• Reheat in a wide pan over medium heat to 165 F or in the microwave at 1 to 2-minute intervals until heated, stirring well after each interval.