Ingredients
The following ingredients have 6 Servings
- 750 g beef brisket, chopped into very small cubes
- 1 cup lima beans, edamame or broad beans
- 1 1/2 cup sliced daikon radish
- 200 g okra medium sized, cut into two
- 1 bunch string beans
- 1 packet sinigang (tamarind) mix or 12 pcs bilimbi (trimmed)
- 1 bunch wing beans (optional)
- 1 bunch kangkong (optional)
- 2 medium tomatoes, chopped
- 1 large red onion, chopped
- 6 pcs garlic, minced
- water
- fish sauce
- oil
Instruction
- In a deep pot, heat oil then brown beef brisket pieces, remove beef form pot then set aside.
- Add the garlic and onions, sauté until fragrant. Add the tomatoes and cook until soft. Add the beef back.
- Pour enough water to cover the meat then add the bilimbi (if using). Bring to a boil then simmer for 40 minutes.
- Add the lima beans and daikon radish then continue to simmer for 10 minutes.
- Add the string onions, wing beans and okra, simmer for 5 minutes.
- If using sinigang mix, add it now. Mix well then season with fish sauce. Add the kang kong then turn off the heat, keep it covered for two minutes then serve.
