|Ampalaya Con Carne|
2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 can of tausi (salted black beans)
2 lb beef, cut into 1 x 1 1/2 inch strips
1 tsp corn starch
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup water
Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. (the salt will draw water and "bitterness" out) After soaking, rinse it thoroughly and make sure all the salt has been rinsed off.
Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If possible, pound ginger - for about 30 mins or so.
Heat 2 tbsp vegetable oil in pan. Brown beef and remove when reasonably brown. Set aside.
Using the same oil, add onion, garlic and remaining ginger - and saute until onion becomes transparent. Add sliced ampalaya and a tbsp oyster sauce. Add beef and 1/4 cup of water mixed with a teaspoon of cornstarch (thickens sauce). Simmer for about 3-5 mins. Add black beans. Be careful when adding the black beans as it is very salty. Maybe just a tablespoon or so.