Ampalaya con Carne: Sauteed Beef with Bitter Melon

This delightful Ampalaya con Carne: Sauteed Beef with Bitter Melon proves the ampalaya or bitter melon has always been a misunderstood vegetable. Through the years, I’ve learned to appreciate it and now even love it when cooked well. This version sautéed with beef and tomatoes, topped with scrambled eggs is a family favorite and easy to cook. The secret to removing its initial bitter flavors is to dredge the ampalaya in salt, then after some minutes, squeeze the salt out of it. Once the vegetable is ready, just saute all the ingredients together and serve it hot over white rice. This recipe was made from memory and a slight adaptation from 'Let's Cook with Nora' by Nora Daza. Serves 2 up to 4 if served with rice.

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Ampalaya Beef Saute

Servings: people

Calories: 170kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

large skillet or wok

Ingredients

1 to 2 whole ampalayas (bitter melon) seeded, white membrane removed, sliced (about 2 cups)
4 Tablespoons vegetable oil
2 cloves garlic minced
1 whole white onion sliced
1 whole large tomato chopped (about 1 cup)
1/2 pound ground beef
1 cup beef broth
2 Tablespoons xiao xing rice wine
2 Tablespoons soy sauce
1 Tablespoon granulated sugar
2 Tablespoons salt for dredging the bitter melon
2 whole eggs beaten, to mix into saute
2 whole eggs scrambled separately, to add as garnish
1 teaspoon ground black pepper
for serving: steamed rice

Instructions

Wash the ampalaya’s outer skin thoroughly. Slice the whole piece lengthwise. Using a spoon, scoop out the middle white membrane or flesh with seeds in the center. This will leave a hollow part of the vegetable.
Slice the vegetable in thin ringlets, about ¼ inch. Place these slices in a medium bowl and dredge with the sea salt. Let stand for about 15 to 20 minutes.
Wash the ampalaya slices with water, shake off any excess or drain. Then wrap the ampalaya pieces in a cheesecloth and squeeze the salt out of it, careful not to crush the uncooked vegetable slices. Set aside till ready to mix in the saute.
In a large skillet, over medium high heat, add the cooking oil. When oil is hot, after about 2 minutes, saute the garlic, onions, tomatoes. Stir and cook till tomatoes soften in 2 to 3 minutes.
Add the ground beef, beef broth, rice wine, soy sauce. Cook till ground beef turns from pink to brown. This should take about 12 to 15 minutes. Add the tablespoon of sugar.
Into the same skillet, add the sliced ampalaya. Mix with the ground beef and tomatoes saute. Cook the vegetables for about 5 to 6 minutes. The vegetable slices will turn slightly translucent.
Add two beaten eggs to the entire mixture. If desired, add scrambled eggs, separately cooked and sliced in slivers to the entire saute. Toss all ingredients together. Season with freshly ground black pepper. Serve hot with boiled white rice.
Recipe notes: some recipes suggest to blanch the ampalaya slices in a pot of briskly boiling water for 1 to 2 minutes before adding to the saute, another step to removing the bitter taste. If you want to do this step, cut down the ampalaya cooking time when you add it to the beef-tomato saute to about 3 minutes or till slices turn translucent.
Cook’s comments: ampalaya or bitter melon can be found in Asian markets. In the Philippines and Asian countries it is a vegetable that grows abundantly and is easy to find. It is also called 'amargoso' (Spanish for bitter) by Filipinos.

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Nutrition