I am not sure how many of you are really looking forward to this recipe. Ampalaya or bitter melon is not one that is pleasant to eat for some. I am fortunate that my kids do not complain or whine when I serve them this one. When I had this first, I had doubts that it was even going to be an acceptable dish so I prepared something else just in case. Lo and behold, my son ate it like it was an ordinary dish and never made a big fuzz out of it. If there’s one thing that my son would not swallow, it is the ocra. It is the opposite for my daughter. She loves ocra. I think between my daughter and my son, they both can live under one roof when I’m not there to cook for them anymore.
For some, they blanch the ampalaya first before they incorporate it with the beef. I cook the ampalaya directly.
1/4 cup of soy sauce
dash of ground black pepper
2 cloves of garlic, finely chopped
1 lb of round steak beef, sliced thinly
4 tbsp of olive oil
½ onions, coarsely chopped
2 pcs of ampalaya ring sliced
1 tsp of corn starch dissolved in about ¼ cup of water
Mix the first 4 ingredients together and use it to marinate the beef for about 15 minutes.
Heat 3 tbsp of oil in a pan. Saute marinated beef (more like frying) for about 3 minutes on each side. Set aside.
In the same pan, use the remaining oil to sauté the onions. Once onion is crystallized, add the ampalaya and cook for about 4 minutes or until cooked. Add the beef and the dissolved cornstarch. Stir until cornstarch is mixed consistently with the beef and ampalaya. Season and serve hot.