Ampalaya con Carne

Ampalaya con Carne is simply sauteed ampalaya with beef slices, which is one of the popular ways to serve and appreciate the bitter gourd or bitter melon.

My version is different because rather than just sauteing in garlic and onion with some beef slices,  I added some ingredients typically found in Chinese cooking.
I was never a fan of ampalaya growing up,  but knowing that it is good for you,  might as well tweak it so my kids will somehow develop an acquired taste to it.

I cut the ampalaya and put coarse salt generously(just like in pickling),  set aside for at least 30 minutes to sweat its (bitter)juices. Then I rinsed off the salt with hot water.
However,  if you prefer it to be 'as it is' - bitterness and all,  you can skip the salting part.
I sauteed it with beef, seasoned with oyster sauce with star of anise, ginger, and a little bit of brown sugar.
Ampalaya-Con-Carne-Front. Ampalaya con Carne is a dish composed of beef strips and ampalaya – this is also known as beef with ampalaya.

1/2 kg beef sirloin
2 cups sliced bitter gourd (ampalaya)
1 medium sized onion, sliced
1 tbsp ginger, julienned
1 tbsp garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch mixed in 2 tbsp water
1 tsp ground black pepper
1/2 cup water
salt to taste
cooking oil

1. Cut and slice beef thinly.
2. Soak sliced ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain, and set aside.
3. Marinate beef with soy sauce, ground black pepper, cornstarch mixed with water and sesame oil mixture for half an hour or more.
4. Pan fry the marinated beef until it turns medium dark brown (3 minutes on each side). Set aside.
5. On a separate pan, sauté the garlic, onion, and ginger for 5 minutes or until onion is translucent.
7. Add soaked ampalaya and stir fry for 3 minutes. Then add beef and half cup water, bring to a boil and simmer for another 5 minutes or until beef is tender.
8. Season with salt and pepper to taste.
9. Transfer to a serving plate and serve immediately.