Dish of Beef with Biter Melon
(click to enlarge)

Beef with Bitter Melon


Philippine   -   Ampalaya con Carne
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1 hr
Yes		 A fine beefy stir fry for we who like Bitter Melon, but perhaps not for so-called "super tasters" who can't stand bitter. Bitter Melon is very popular through Southeast Asia, Southern China, and India.

8
1
-------
1
2
1
1
-------
5
3
2
1
2/3
2
1
1/4
oz
#
---
t
t
T
t
---
oz
cl
T
T
c
T
t
t
Beef lean (1)
Bitter Melon (2)
--- Marinade
Soy Sauce
Rice wine (3)
Cornstarch
Sesame Oil
-------------
Onion
Garlic
Oil
Oyster Sauce (4)
Water
Oyster Sauce (4)
Salt
Pepper
Prep   -   (40 min - 25 min work)
  1. Slice BEEF across the grain into strips about 1/8 inch thick, 1/2 inch wide and 1-1/2 inches long. This is easier if you chill the beef in the freezer for about 30 minutes to stiffen. It must be thin, because cooking time is very short.
  2. Mix All Marinade Items and massage into the Beef. Set aside and marinate for about 30 minutes turning once or twice.
  3. Cut BITTER MELON in half lengthwise. Scrape out the seed mass with a spoon. Slice Diagonally about 1/4 inch thick.
  4. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
RUN   -   (20 min)
  1. In a wok or spacious sauté pan, heat 2 T Oil hot over high flame. Stir in the Garlic for a few seconds until aromatic, then stir in Beef. Fry stirring until all raw color is gone, being careful not to burn the fond that sticks to the pan.
  2. Stir in 1 T Oyster Sauce to coat the Beef, Then stir in the Water and the 2 T Oyster Sauce. Bring to a boil.
  3. Stir in Bitter Melon, Salt, and Pepper, bring back to a boil, then simmer covered until Bitter Melon is crisp tender, about 5 minutes. Stir up fond stuck to the pan, it's part of the sauce.
  4. Serve with plenty of steamed Jasmine rice.
NOTES:

  1. Beef:

      Weight is for boneless with all excess fat and membranes removed. Chuck or brisket work fine, but cooking time is very short, so avoid tough cuts like Round.

  2. Bitter Melon:

      Use the Chinese variety, the one with a smooth warty skin. Select the darkest green ones you can find. Two smaller ones is better than one big one. For details see our Bitter Melon page.
  3. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  4. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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