Sinigang na Baka

This version of Sinigang uses beef instead of pork – just as yummy!

Sinigang na Baka (Filipino Sour Beef Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes, cut into 1/2-inch dice

1 pound beef chuck roast

5 cups water, more if needed

3 mild long green chilies (optional)

3 Baby Bok Choy

1/2 pound Sitaw (Asian Long Beans), trimmed

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root from Bok Choi and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Cut beef into 1-inch serving pieces.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes, add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes, and beef pieces. Cover and reduce heat to medium-low. Turn the beef occasionally, until browned. Pour in the water and bring to a boil, then reduce heat. Continue simmering until the beef is almost tender and cooked through, about 30 minutes.

Stir in green chilies (if using), Bok Choy, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes.

Serve over rice.