Beef Ampalaya

This beef ampalaya though not a conventional Filipino dish, has become wide­ly embraced as a belove­d local favorite. It showcases a subtle Asian influe­nce with the incorporation of oyster sauce­ and black beans, ingredients commonly found in Chine­se and other regional cuisine­s. Preparing this dish is straightforward—simply sauté the components and simme­r briefly, resulting in a flavorful creation. The cooking process is uncomplicate­d, merely requiring sautéing of the­ ingredients followed by a short simme­ring period, yielding a dele­ctable ampalaya dish.

Beef Ampalaya: A Family Favorite with a Touch of Chinese Influence

I still remember the first time I tasted beef ampalaya—it wasn’t even at home but during a Sunday lunch at my Uncle Rodel’s place in Tondo. My cousin Liza had just come back from a trip to Binondo and brought with her a bag full of oyster sauce bottles and a jar of fermented black beans from Ongpin. Uncle Rodel, being the family’s self-proclaimed “kusinero,” decided to experiment and make stir-fried beef with ampalaya, inspired by the dishes he saw in the old Chinese eateries. That day, what was supposed to be a quick lunch turned into a recipe we’ve kept in the family ever since.

The dish has a beautiful mix of cultures: the bitterness of ampalaya is very Filipino, while the oyster sauce and black beans give it a rich, savory Chinese-style undertone. It’s a simple home-cooked meal that doesn’t need hours in the kitchen, yet it has that “ulam na ulam” feel that goes perfectly with steaming hot rice.

Prepping the Beef for Tender, Juicy Bites for Beef Ampalaya

One thing I learned from my uncle is that marinating the beef in soy sauce and pepper before cooking isn’t just for flavor—it also helps tenderize the meat slightly. For best results, thinly slice the beef against the grain. This breaks down the muscle fibers, making each bite more tender, especially when cooking quickly over high heat.

The quick stir-fry method works wonders here. Browning the beef first over high heat locks in the juices, giving the meat that savory “seared” taste. It’s important not to overcrowd the pan because too much beef in one go will steam rather than sear, and you’ll lose that beautiful caramelized flavor.

The Star of the Dish: Ampalaya

My Lola Pilar always said ampalaya has two personalities—it can be sharp and bitter, or mild and pleasant depending on how you treat it. In this dish, the ampalaya is sliced thin and sautéed just long enough to retain a bit of crunch while mellowing out its bitterness. You can also soak it in salted water for a few minutes before cooking if you want a gentler flavor, though I personally like leaving a hint of bitterness for character.

The bitterness actually plays a purpose—it balances the richness of the beef and oyster sauce, preventing the dish from being too heavy. It’s like how a good cup of coffee has that slight bitter note that keeps you coming back for another sip.

Building Flavor with Oyster Sauce and Black Beans

This is where the Chinese influence really shines. Oyster sauce adds depth and umami, while fermented black beans bring a salty, earthy note that makes the dish taste like something you’d find in a cozy Chinatown eatery. The trick is to sauté them briefly with the garlic and onions so the flavors bloom in the oil before adding any liquids. This step releases their aroma and helps coat the ampalaya and beef with a savory glaze.

Adding a little sugar might seem unusual, but it’s a classic balance technique in many Filipino kitchens. Just a pinch can round out the bitterness and saltiness, giving the dish a more harmonious taste.

Why This Beef Ampalaya Works for Busy Days

Beef ampalaya is perfect for days when you want something tasty but don’t have hours to spare. The cooking time is short—once the prep is done, it all comes together in less than 20 minutes. That’s because stir-frying over high heat not only cooks ingredients fast but also preserves their color, texture, and nutrients.

I often cook this on weekday nights when everyone’s too tired for elaborate meals. The smell of garlic and oyster sauce filling the house is enough to get the family rushing to the table before I’ve even plated it.

A Dish Worth Passing On

Some dishes are complicated and reserved for special occasions. Beef ampalaya isn’t one of them, and that’s why I love it. It’s an everyday ulam that feels comforting yet a little special, like something you’d find in a neighborhood carinderia but made with your own hands.

In our family, it’s become one of those recipes that keeps evolving. Kuya Jun swears by adding a bit of sesame oil at the end for extra aroma, while my sister Maan likes to double the ampalaya for more crunch. However you tweak it, the heart of the dish stays the same—a simple, flavorful blend of beef, ampalaya, and savory seasonings that turns an ordinary day into a small celebration.

Maybe years from now, my nieces and nephews will still be making this, telling stories about how their Tita learned it from Uncle Rodel. And if they do, I hope they keep the little quirks—the quick sear, the pinch of sugar, the balance of bitter and savory—that make this humble dish such a standout on our table.

Print Recipe

5 from 3 votes

How to Cook Beef Ampalaya (Beef with Bitter Gourd)

Beef ampalaya is a savory Filipino stir-fry of tender beef strips and bitter melon, balanced with rich oyster sauce and aromatic seasonings.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: ampalaya recipe, beef ampalaya, beef recipe, bitter gourd with beef

Servings: 6 servings

Calories: 312kcal

Author: Manny

Ingredients

• 1/2 kilo beef tenderloin slice into strips
• 1 pc large bitter gourd or ampalaya
• 1 pc small size onion chopped
• 2 cloves garlic minced
• 1/4 cup oyster sauce
• 1/8 cup soy sauce
• 1/2 tsp. sugar
• 1/4 tsp. ground black pepper
• 2 Tbsp salted black beans optional
• cooking oil for sauteing

Instructions

How to cook beef ampalaya:

• Marinade the beef strips with soy sauce and pepper at least 15 minutes.
• In a small wok or large skillet heat oil and stir fry the beef strips until it turns brown and sizzles. Set aside.
• Heat oil again and saute garlic, onion and ampalaya.
• Then add the oyster sauce, black beans and 1/4 cup water and simmer for at least 3 minutes.
• Add the cooked beef and put a little magic sarap, about 1/2 tsp. then add the sugar.
• Season with salt and mix then simmer again for a few seconds.
• Turn off heat and serve hot.

Video

Watch the Video on How to Cook Beef Ampalaya:

Notes

Cooking Tips:

Slice the Beef Thinly Against the Grain

Cutting the beef thin and against the grain shortens the muscle fibers, making each bite tender and easy to chew. This is especially important since beef cooks quickly in high heat and can become tough if sliced incorrectly. Using a sharp knife and partially freezing the meat for 15 minutes makes slicing much easier.

Control the Bitterness of Ampalaya

If you prefer a milder taste, soak the sliced ampalaya in salted water for at least 10 minutes before cooking. This draws out some of the bitter compounds without removing its distinct flavor completely. Make sure to rinse and pat it dry to prevent excess water from watering down the dish.

Stir-Fry in Batches for Better Flavor

Overcrowding the pan causes the beef to steam instead of sear, losing that rich, caramelized flavor. Cook the beef in small batches over high heat so it browns beautifully. This step locks in the juices and gives the dish a deeper, more savory taste.