Ampalaya con Carne
Prep time
Cook time
Total time
Serves: 4-5
  • 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
  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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at