Ampalaya con Carne

Method

1. Mix the sliced beef with the marinade soy sauce, oyster sauce, cornstarch, sesame oil, and 1 tablespoon water. Cover and refrigerate for 15 minutes while preparing the ampalaya.
2. Halve the ampalaya lengthwise, scrape out the seeds and soft white pith with a spoon, and cut the green flesh into even 5-mm half-moons.
3. For milder bitterness, dissolve the salt in a bowl of cold water, soak the slices for 10 minutes, then rinse once and drain very well; skip the soak for a more pronounced ampalaya flavor.
4. Whisk the stock, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, brown sugar, cornstarch, and black pepper until completely smooth.
5. Heat a wok over high heat until a drop of water evaporates at once, add 1 tablespoon oil, and spread the beef in one layer; sear undisturbed for 60–90 seconds, toss for 30–60 seconds until browned outside but slightly underdone, then transfer.
6. Add the remaining oil, lower to medium-high, and stir-fry the garlic and onion for 45 seconds until aromatic but not browned.
7. Add the well-drained ampalaya and stir-fry for 3–4 minutes until vivid green and crisp-tender; if liquid pools, keep the heat high so the vegetable fries rather than steams.
8. Return the beef, whisk the sauce again, and pour it around the hot wok; toss for 1–2 minutes until the sauce boils, turns glossy, and lightly coats both beef and ampalaya, then serve immediately.