Ampalaya Con Carne Recipe

Ampalaya Con Carne is a Filipino stir-fry dish made with tender marinated beef and bitter melon (ampalaya) cooked in a savory sauce with oyster sauce, soy sauce, and aromatics. It takes 20-30 minutes to prepare and serves 4 people. The key to success is properly velveting the beef and reducing the melon’s bitterness by removing the white pith and soaking in salted water.

Table of Contents

• What Is Ampalaya Con Carne?
• Ingredients You’ll Need
• How to Make Ampalaya Con Carne: Step-by-Step Instructions
  • Step 1: Prepare the Bitter Melon
  • Step 2: Marinate the Beef
  • Step 3: Cook the Beef
  • Step 4: Sauté Aromatics and Add Ampalaya
  • Step 5: Combine and Simmer
  • Step 6: Serve
• How to Reduce the Bitterness of Ampalaya
• Tips for Making Perfect Ampalaya Con Carne
• Recipe Variations and Substitutions
• Nutritional Information
• Storage and Reheating Instructions
• Frequently Asked Questions
• My Experience with This Recipe
• Final Tips for Success
• Recipe Card

What Is Ampalaya Con Carne?

Ampalaya Con Carne is a classic Filipino home-cooked dish that combines tender beef strips with bitter melon in a flavorful, umami-rich sauce. This quick stir-fry takes less than 30 minutes from prep to plate and is traditionally served as a main course with steamed rice.

The dish balances the meaty richness of beef with the distinctive, slightly bitter flavor of fresh bitter gourd. When cooked properly, the bitterness becomes mild and pleasant, complementing the savory-sweet sauce made from oyster sauce, soy sauce, and sesame oil.

Ingredients You’ll Need

For the Beef and Marinade:

• ½ pound beef sirloin (or top sirloin, tenderloin, or flank steak), sliced into thin strips
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1½ teaspoons cornstarch (for velveting)
• 1½ teaspoons sesame oil
• ½ teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 thumb-sized piece fresh ginger, minced

For the Stir-Fry:

• 1-2 large ampalaya (bitter melon/bitter gourd), cored and sliced
• 1 medium onion, chopped
• ¾ cup water (or beef broth for deeper flavor)
• 3 tablespoons cooking oil
• ½ teaspoon sugar (optional, to balance bitterness)
• Salt (for soaking ampalaya)

How to Make Ampalaya Con Carne: Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4

Step 1: Prepare the Bitter Melon

The first step determines whether your dish will be pleasantly savory or unpleasantly bitter.

1. Cut and core the ampalaya: Slice the bitter melon in half lengthwise. Use a spoon to scrape out all the white pith and seeds—this is where most of the bitterness comes from.
2. Slice thinly: Cut the ampalaya into thin, uniform slices (about ¼-inch thick). Thin slices cook quickly and evenly.
3. Soak in salted water: Place the slices in a bowl of cold water with 1-2 tablespoons of salt. Let them soak for 10-15 minutes. This reduces bitterness and prevents discoloration. Drain and rinse before cooking.

Pro tip: Choose ampalaya that’s starting to turn yellow-orange rather than bright green. Mature bitter melons are naturally less bitter.

Step 2: Marinate the Beef

Proper marination makes your beef tender and flavorful.

1. Combine marinade ingredients: In a bowl, mix the sliced beef with soy sauce, oyster sauce, sesame oil, ground black pepper, minced garlic, and minced ginger.
2. Add cornstarch: Sprinkle the cornstarch over the beef and mix thoroughly. The cornstarch creates a protective coating that prevents moisture loss during high-heat cooking—a technique called velveting that’s used in professional kitchens worldwide.
3. Rest: Let the beef marinate for at least 10-20 minutes. For deeper flavor, marinate for up to 1 hour in the refrigerator.

Why this works: The cornstarch coating keeps the beef moist and tender, while the oyster sauce and soy sauce create multiple layers of umami flavor that balance the bitterness of the melon.

Step 3: Cook the Beef

1. Heat the pan: Place a wok or large skillet over high heat. Add 3 tablespoons of cooking oil and heat until shimmering.
2. Sear the beef: Add the marinated beef slices in a single layer. Let them sear undisturbed for 30 seconds on each side to develop a nice crust.
3. Stir-fry: Toss and stir-fry the beef for 2-3 minutes until mostly cooked but still slightly pink inside. Transfer the beef to a plate and set aside.

Cooking tip: Don’t overcrowd the pan. Cook in batches if necessary. Overcrowding causes steaming instead of searing.

Step 4: Sauté Aromatics and Add Ampalaya

1. Use the same pan: In the remaining oil (add a touch more if needed), sauté the remaining ginger and garlic over medium-high heat for 30 seconds until fragrant.
2. Add onions: Toss in the chopped onions and cook for 1-2 minutes until they start to soften and turn translucent.
3. Add ampalaya: Add the drained bitter melon slices to the pan. Stir-fry for 1-2 minutes. The ampalaya should still have a slight crunch.

Step 5: Combine and Simmer

1. Return the beef: Add the cooked beef back into the pan with the ampalaya.
2. Add liquid: Pour in ¾ cup of water (or beef broth). If using, sprinkle ½ teaspoon of sugar to balance the flavors.
3. Cover and cook: Bring to a boil, then reduce heat to medium. Cover and simmer for 5 minutes. This brief cooking time allows flavors to meld while keeping the bitter melon tender-crisp and preserving its vitamin C content (which degrades with prolonged heat).
4. Check seasoning: Taste and adjust with more soy sauce or a pinch of salt if needed.

Step 6: Serve

Transfer the Ampalaya Con Carne to a serving dish. Serve hot with steamed white rice and your favorite fried fish or Filipino side dishes.

How to Reduce the Bitterness of Ampalaya

Many people avoid bitter melon because of its strong taste, but these techniques make it much more palatable:

Method 1: Remove the White Pith (Most Important)

The white inner flesh contains the highest concentration of bitter compounds. Always scrape it out completely with a spoon.

Method 2: Soak in Salted Water

Soaking sliced ampalaya in salted water for 10-15 minutes draws out bitter juices without sacrificing too many nutrients.

Method 3: Add Sugar

A small amount of sugar (½ teaspoon) helps neutralize bitterness and balances the salty-savory flavors. Sugar molecules interact with bitter taste receptors on your tongue, blocking some bitter perception while enhancing savory notes.

Method 4: Choose Mature Melons

Look for bitter melons that are starting to turn yellow or orange rather than bright green. As the vegetable matures, the bitterness mellows significantly.

Method 5: Salt-Rub Method (Optional)

For extra bitterness reduction: Rub the sliced ampalaya with coarse salt, let sit for 10 minutes, then squeeze out the liquid and rinse. Note that this removes more nutrients along with the bitterness.

Personal experience: I’ve cooked this dish dozens of times for family gatherings, and I’ve found that simply removing the pith and soaking in salted water is enough. The cooking process with savory seasonings does the rest

Tips for Making Perfect Ampalaya Con Carne

For Tender Beef:

• Slice against the grain: Cut beef strips perpendicular to the muscle fibers for a more tender bite
• Freeze slightly before slicing: Pop the beef in the freezer for 15-20 minutes to firm it up, making thin, even slices easier
• Don’t skip the cornstarch: This velveting technique is essential for restaurant-quality tender beef
• Use high heat and work quickly: High heat sears the meat without overcooking it

For Better Flavor:

• Use beef broth instead of water: This adds deeper, richer flavor to the sauce
• Toast the sesame oil: Add a few drops of sesame oil at the end for a fragrant finish
• Don’t over-stir: Let ingredients sear and caramelize instead of constantly moving them around

For the Best Ampalaya:

• Slice uniformly: Even slices cook at the same rate
• Don’t overcook: Ampalaya should be tender-crisp, not mushy. Overcooking intensifies bitterness
• Fresh is best: Use fresh bitter melon within 2-3 days of purchase for the best texture

Recipe Variations and Substitutions

Ground Beef Version: Substitute sliced beef with ½ pound ground beef. Brown the meat first, then proceed with the recipe. This makes a more budget-friendly version.

Pork Ampalaya: Use diced pork belly or pork shoulder instead of beef. The fattier cut adds richness to the dish.

Meatless Option: Try Ginisang Ampalaya with shrimp for a lighter seafood version, or use tofu for a vegetarian option.

Spicy Kick: Add 1-2 sliced red chilies or ½ teaspoon red pepper flakes when sautéing the aromatics.

Extra Vegetables: Add sliced tomatoes, bell peppers, or mushrooms for more variety and nutrition.

Sauce Thickness: For a thicker sauce, mix an additional ½ teaspoon cornstarch with 2 tablespoons water and add during the final simmer.

Nutritional Information (Per Serving)

• Calories: 211 kcal
• Protein: 14g
• Carbohydrates: 7g
• Fat: 14g
• Saturated Fat: 1g
• Fiber: 1g
• Sodium: 1038mg
• Vitamin C: 22.5mg (excellent source)
• Iron: 1.5mg

Health benefits of bitter melon: Ampalaya is rich in vitamins A and C, contains compounds that may help regulate blood sugar levels, and is high in antioxidants. Research shows bitter melon may support improved blood sugar regulation and cholesterol management (learn more about bitter melon’s health benefits). It’s considered a superfood in many Asian cuisines.

Storage and Reheating Instructions

Storing Leftovers:

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Freeze in portion-sized containers for up to 2 months

Reheating:

• Stovetop (best method): Reheat in a wide pan over medium heat until the internal temperature reaches 165°F. Add a splash of water if the sauce has thickened too much.
• Microwave: Heat in 1-2 minute intervals, stirring between each interval, until heated through to 165°F.

Note: The ampalaya may soften slightly after storage, but the flavors actually develop and meld overnight.

Frequently Asked Questions

How do you make ampalaya con carne?

To make ampalaya con carne, marinate thin beef slices in soy sauce, oyster sauce, cornstarch, and aromatics for 10-20 minutes. Stir-fry the beef until seared, then remove from the pan. In the same pan, sauté garlic, ginger, and onions, add sliced bitter melon, then return the beef. Add water or broth, cover, and simmer for 5 minutes. Serve hot with rice.

What is ampalaya called in English?

Ampalaya is called “bitter melon” or “bitter gourd” in English. It’s scientifically known as Momordica charantia. Other names include balsam pear, karela (in Indian cuisine), and goya (in Japanese cuisine).

How long does it take to cook ampalaya con carne?

Ampalaya con carne takes approximately 20-30 minutes total: 10-15 minutes for prep (slicing, marinating) and 10-15 minutes for cooking. It’s considered a quick weeknight meal.

Can I make ampalaya con carne less bitter?

Yes, you can reduce bitterness by removing all the white pith from inside the bitter melon, soaking the slices in salted water for 10-15 minutes, choosing more mature (yellowish) melons, and adding a pinch of sugar to the dish.

What cut of beef is best for ampalaya con carne?

The best cuts are tender, quick-cooking beef: top sirloin, beef tenderloin, or flank steak. These cuts slice easily into thin strips and cook quickly in a stir-fry. For a budget option, use ground beef.

Can I use frozen bitter melon?

Fresh bitter melon is strongly recommended for the best texture and flavor. Frozen ampalaya tends to become mushy when thawed. If you must use frozen, thaw completely, pat dry, and reduce the cooking time.

Is ampalaya con carne healthy?

Yes, ampalaya con carne is a healthy dish. Bitter melon is low in calories, high in fiber, rich in vitamins A and C, and contains compounds that may support blood sugar regulation. The beef provides protein and iron. To make it healthier, use lean beef cuts and reduce the oil.

What should I serve with ampalaya con carne?

Serve ampalaya con carne as a main dish with steamed white rice or brown rice. Traditional accompaniments include fried fish (like tilapia or bangus), sinigang (sour soup), or other Filipino vegetable dishes like pinakbet or adobong kangkong.

Why is my ampalaya still very bitter?

If your ampalaya is still very bitter after cooking, you may have: used very young, bright green bitter melons (choose mature ones), forgotten to remove the white pith completely, or overcooked the ampalaya (which intensifies bitterness). Try the salting method next time for extra bitterness reduction.

Can I meal prep ampalaya con carne?

Yes, ampalaya con carne is excellent for meal prep. Cook the full recipe, divide into portions, and refrigerate for up to 3 days or freeze for up to 2 months. The flavors actually improve overnight as they meld together.

My Experience with This Recipe

I grew up eating ampalaya con carne at family Sunday lunches, where my Lola (grandmother) would prepare it with beef she bought fresh from the wet market that morning. As a child, I avoided the ampalaya pieces, but as an adult, I’ve come to appreciate its unique flavor and health benefits.

After experimenting with this recipe dozens of times, I’ve learned that the key isn’t eliminating all bitterness—it’s about balance. The slight bitter edge actually complements the rich, savory beef and makes each bite interesting. My version uses slightly less oil than traditional recipes and adds a splash of beef broth for extra depth.

This dish reminds me that Filipino cooking is all about balancing contrasts: bitter and savory, tender and crisp, simple ingredients made extraordinary through proper technique.

Final Tips for Success

1. Don’t rush the marination: Even 10 minutes makes a difference in tenderness and flavor
2. Prep everything before cooking: Stir-frying happens fast; have all ingredients ready
3. Keep the heat high: High heat creates the characteristic “wok hei” (breath of the wok) flavor
4. Taste as you go: Adjust seasoning before serving—every bitter melon has different bitterness levels
5. Serve immediately: This dish is best enjoyed fresh and hot

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