Beef Stir Fry in Oyster Sauce with Ampalaya  

I’m always very conscious with cooking beef as I’m generally very afraid of eating raw meat. Thus, when I cook meat, I tend to overcook. But I knew beef didn’t need a lot of time to cook and they’re actually better cooked medium or medium-well so there. I’m glad I didn’t overcook this batch of the Beef Stir Fry in Oyster Sauce with Ampalaya. It turned out great and beef is always a great partner for bitter gourd/ampalaya. And I love how the sauce enveloped both the beef and veggie making this dish so sumptuous.

I do recommend that when cooking this dish, it has to be eaten the same day. While it’s still a lil bit okay to reheat this dish the same day, the quality isn’t the same anymore. So best to cook this with the right serving size.

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Beef Stir Fry in Oyster Sauce with Ampalaya

Servings 2 People

Ingredients

Beef Marinade

• 1/4 Kilo beef sirloin cut into thin strips
• 2 Tbsp soy sauce
• 2 Tbsp shaoxing wine
• 1 Tsp sesame oil
• 1/4 Tsp ground black pepper
• 1 Tbsp cornstarch

Main Dish

• 4 Tbsp cooking oil
• 1 Piece bitter gourd (ampalaya) Cored and sliced into moon shape
• 3 Tbsp oyster sauce

Instructions

Beef Marinade

1. In a big bowl, place and mix together sirloin beef, shaoxing wine, sesame oil & black pepper.

2. Add cornstarch to the mixture and incorporate with rest of the ingredients. Set aside.

Main Dish

1. In a wok, heat oil over medium heat.

2. Add marinated beef and stir fry for 5 minutes. Remove from wok and set aside.

3. In the same wok, add oil.

4. Add bitter gourd/ampalaya and cook for 2 minutes.

5. Add oyster sauce and mix with ampalaya well, stir-fry for another minutes.

6. Add beef sirloin, combine with rest of ingredients and cook for another minute.

7. Serve and enjoy!

Recipe Notes

Inspired by Panlasang Pinoy