Beef Tamarind Stew (Sinigang)
A deeply savory Filipino stew of tender beef, radish, and leafy greens simmered in a tart tamarind broth. Comfort food at its finest, served with steamed rice.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 lb beef chuck or brisket, cut into 2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, quartered
- 6 clove garlic cloves, minced
- 2 tbsp fresh ginger, sliced
- 8 cup water
- ½ cup tamarind paste or concentrate
- 3 tbsp fish sauce (patis)
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb white radish (daikon), cut into 2-inch pieces
- ½ lb long beans or green beans, cut into 2-inch pieces
- 1 medium sweet potato, cubed
- 2 cup baby bok choy or spinach
Instructions
- 1
Heat oil in a large pot over medium-high heat. Working in batches, sear the beef cubes 3-4 minutes per side until browned on the surface (they won't be cooked through). Transfer to a plate and set aside.
- 2
In the same pot, add the quartered onion, minced garlic, and sliced ginger. Sauté for 1-2 minutes until fragrant, stirring occasionally. The aromatics will deglaze the pot and release the browned bits.
- 3
Pour in the water and bring to a boil over high heat. Return the seared beef to the pot along with any accumulated juices. Reduce heat to medium-low and simmer, covered, for 45 minutes until the beef is very tender.
- 4
Stir in the tamarind paste, fish sauce, salt, and black pepper until well combined. The broth should taste distinctly tart, salty, and savory—adjust fish sauce or salt if needed.
- 5
Add the white radish and sweet potato pieces. Simmer, covered, for 15 minutes until just tender. The radish should be slightly translucent at the edges but still hold its shape.
- 6
Stir in the long beans and simmer, uncovered, for 5 minutes. Add the baby bok choy or spinach and cook for another 2-3 minutes until wilted and vibrant green.
- 7
Taste and adjust seasoning with more fish sauce, salt, or a squeeze of calamansi lime if available. Serve hot in bowls with steamed white rice to soak up the broth.
Tools you’ll need
- Large pot with lid
- Wooden spoon or ladle
- Measuring cups and spoons
- Chef's knife
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