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.
Beef Stir Fry in Oyster Sauce with Ampalaya
- 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
- 4 Tbsp cooking oil
- 1 Piece bitter gourd (ampalaya) Cored and sliced into moon shape
- 3 Tbsp oyster sauce
In a big bowl, place and mix together sirloin beef, shaoxing wine, sesame oil & black pepper.
Add cornstarch to the mixture and incorporate with rest of the ingredients. Set aside.
In a wok, heat oil over medium heat.
Add marinated beef and stir fry for 5 minutes. Remove from wok and set aside.
In the same wok, add oil.
Add bitter gourd/ampalaya and cook for 2 minutes.
Add oyster sauce and mix with ampalaya well, stir-fry for another minutes.
Add beef sirloin, combine with rest of ingredients and cook for another minute.
Serve and enjoy!
Inspired by Panlasang Pinoy