Beef with Bittermelon is the most popular way of using bittermelon, bitter gourd/ampalaya. Not many people like to eat this vegetable because of its bitter taste. We can say its an acquired taste. But this days, researchers are finding the healthful benefits of bittermelon.
Bittermelon (Momodica charantia) contains phyto-chemical compounds which are known to lower blood sugar levels therefore now being used to treat diabetes. It has folates and good for pregnant women to prevent child defects. It also has Vitamin C and A as anti-oxidants. It also helps in digestion and helps in relieving constipation. It also has Vitamin B complex such as niacin, pantothenic acid and pyridoxine and minute traces of minerals like iron, potassiumm, zinc, manganese and magnesium. So you see, no more excuses for not eating this wonderful vegetable.
Here’s my recipe:
In the picture are the ingredients I would use:
Top sirloin – 1 lb. cut in small pieces,
Bittermelon- 1 lb. seeded and sliced thin diagonally
1 whole garlic, peeled and diced ( I like to use a whole garlic for its healthful benefits too)
1 whole onion, peeled and sliced
soy sauce, oyster sauce, black bean sauce; use according to your taste, these are salty condiments
1 tsp cornstarch in 1/2 cup water
1-2 tbsp oil for stir frying
1 tsp sesame oil.
Start by heating the wok or saute pan in high heat, put the oil and the beef. Saute the beef until its tender. Set the beef aside in the wok and saute the garlic and onion until they are caramelized and transparent. Mix the beef in and put all the seasonings, soy sauce, black bean sauce and oyster sauce. If it gets too dry, add some beef broth or water. Then add the prepared bittermelon. Stir it once and let cook for 3 minutes. Stir it again and when the bittermelon is done, you can add the sesame oil and cornstarch mixture. Mix it in and cook for about a minute or so to make sure the cornstarch is cook. The cornstarch will make the food glisten making it more palatable and good to eat.
I hope you enjoy this easy and simple recipe.