Bitter Gourd with Beef and Salted Black Beans (Ampalaya Con Carne)

Ampalaya (am-pa-la-ya) Con Carne is a Filipino dish made of bitter gourd, beef and salted black beans. Ampalaya is also known as bitter gourd or bitter melon that belongs to the gourd family such as squash, zucchini and cucumber. Ampalaya has a bitter taste that is not very appealing to most people’s tastes but most Filipinos love to prepare it. The fermented black beans complements well with the bitter taste of the ampalaya which produces the distinct taste of the dish . Despite the strong flavor of the vegetable, it is an excellent source of essential nutrients. Bitter melon also has substances that fight cancer.

Some people prefer to minimize the bitter taste by soaking the ampalaya in warm water with salt for a few minutes then rinsing it. Please do not squeeze the ampalaya if you do not want to get rid of the beneficial aspects of the vegetable. In this recipe, I did not throw away the best part that I know will be better for me. Bitter taste is often an acquired taste that some people enjoyed. It is always up to your liking on how you want to prepare the bitter gourd. The way you prepare it may change the balance of bitter, sweet, and salty flavors in the dish.

In this recipe, I used the Indian bitter gourd (Karela in Hindi) which has a sharper bitter taste than the Chinese bitter gourd. The Indian bitter gourd is characterized by its asymmetrical shape and bumpy, spiky, thick outer layer.

If you are a fan of a bitter gourd and if you are the person that takes actions to take care of your health, you may want to try this recipe. So get your ingredients and steamy rice ready. Now, follow the recipe below and let’s begin the cooking!

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 lbs. beef sirloin strips – sliced into ¼ of an inch thick
• 2 medium size ampalaya – sliced into ¼ of an inch thick
• 1 big red bellpepper – julienne sliced
• 4 cloves garlic – minced
• 1 medium sized red onion – finely chopped
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. corn starch
• 1/3 cup water – for diluting cornstarch
• 6.34 oz. or 180 g salted black bean in can – drained
• 1 inch ginger – finely chopped
• 1 tbsp. sesame oil (optional)
• 1 tsp. brown sugar
• 2 cups of water – for boiling the meat and the spices

Instructions:

1. Season the beef with soy sauce and ground black pepper.
2. In a large pan, heat the oil in medium high and fry the meat for 1 to 2 minutes each side. Remove the meat from the pan and set aside.
3. Heat up one table spoon of cooking oil in the same pan and sauté the garlic, ginger and onion for 3 minutes or until the onion becomes tender.
4. Put the cooked beef back in a pan and combine it with sautéed spices.
5. Add two cups of water. Let it boil and cover with lid for 10 minutes at medium low heat.
6. Add the oyster sauce, brown sugar and the fermented black beans. Bring to boil for 10 minutes at medium low heat covered.
7. Pour in the diluted cornstarch in water and stir until the sauce thickens.
8. Add the bitter gourd and bell pepper and cook for 3 to 5 minutes or until the vegetables are slightly cook but still retains their crunch.
9. Drizzle with sesame oil, serve and enjoy!