Beef Tamarind Stew (Sinigang)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.