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Beef and Ampalaya with Black Beans
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| Beef and Ampalaya with Black Beans is another popular dish loved by most Pinoy. If you have tried other stirred fried beef dish on my fast post (see here and here) I am sure you will also love this one. I used the giant variety of ampalaya as they are less bitter compared to the more potent small native variety. To reduce the bitterness of the ampalaya it would be best to parboil it first before adding to the beef. I love this dish. Here is how I cooked it. Ingredients: | |
| 1 kilo | beef tenderloin or sirloin, sliced into strips |
| 2 large | size, ampalaya, sliced crosswise and blanched |
| 1 medium | onion, chopped |
| 1/2 head | garlic, minced |
| 1/4 c. | soy sauce |
| 1 small can | fermented black beans, drained, rinsed |
| salt | |
| pepper | |
| 1/4 cup | cornstarch |
| cooking oil | |
Cooking procedure:
Marinate beef in soy sauce for 10 to 15 minutes. In a wok, heat cooking oil and stir fry beef in batches for 3 to 5 minutes or until color change to brown and start to sizzle and set aside. In the same wok sutee garlic and onion. Add in the black beans and beef stir cook for 1 to 2 minutes, Add in blanched ampalya and stir cook for a minute, then add in cornstarch dissolved in 1 1/2 cup of water and stir cook for 2 to 3 minutes or until sauce thickens. Correct seasoning if required. Serve hot.
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