Ampalaya con Carne

Ampalaya con Carne basically is the Filipino counterpart of the Chinese Beef and Broccoli where tender beef pieces are quickly stir fried with a bitter vegetable called Ampalaya.  Usually it is seasoned with Oyster Sauce and Soy Sauce and cooked alongside garlic and shallots.  Like most Bitter Gourd recipes, the taste of this dish is quite bitter but not as pronounced compared to the others as the sauce it comes with sorts of mask the whole bitterness.  It’s not for everyone I know, like me I hated this when I was young but as I get older I started to crave for it and actually enjoy them nowadays, a very nutritious dish that you can easily prepare on a busy weeknight, in less than 20 minutes your all good to go, just serve it with freshly cooked jasmine rice.


Ampalaya con Carne
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 500 g beef tenderloin, cut in thin strips
  • 1 large or 2 small pcs bitter gourd, cored and thinly sliced
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • ¼ cup + 2 tbsp Chinese cooking wine
  • 1 tsp cornstarch
  • 2 tsp tapioca starch
  • 4 cloves garlic, minced
  • 1 pc shallot, thinly sliced
  • freshly ground black pepper
  • ½ tsp baking soda
  • ½ cup water
  • salt
  • peanut oil
  • sesame oil
Instructions
  1. In a large bowl mix cornstarch, 2 tbsp Chinese wine, salt and baking soda, add beef, mix making sure it is coated with the cornstarch mixture. Set aside.
  2. Heat up the wok in high heat add oil and sauté garlic and shallots.
  3. Add the beef and quickly stir fry for 3 minutes in batches.  Remove from wok then set it aside.
  4. Add the bitter gourd and ¼ cup of water, cover the wok and let it cook for 2 minutes or until the water evaporates.
  5. Add the beef back, stir.
  6. Mix together water, tapioca starch, oyster sauce, soy sauce and Chinese wine. Pour mixture into the wok,  mix to evenly distribute sauce and bring to a boil then then turn heat off. Serve.

 

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