Heart-Healthy Beef Sinigang
Treat your taste buds to a lighter, more nourishing twist on a Filipino classic with this Heart-Healthy Beef Sinigang. This comforting tamarind-based soup boasts a medley of vibrant vegetables like radish, eggplant, water spinach, and okra, paired with lean beef chuck for a protein-packed meal that's perfect for mindful eating. Using low-sodium fish sauce and olive oil, this recipe delivers bold, tangy flavors while keeping your heart in mind. Slow simmering enhances the tenderness of the beef and infuses the broth with aromatic garlic, onion, and the tangy essence of tamarind paste. Perfectly balanced and brimming with wholesome ingredients, it's an ideal choice for a nutritious family meal. Pair this hearty soup with steamed brown rice for a complete, satisfying dish! Keywords: heart-healthy beef sinigang, Filipino beef soup, tamarind-based recipe, low-sodium cooking, nutritious family meals.
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Recipe Information
Ingredients
- 1 pound Lean beef chuck
- 8 cups Water
- 3 tablespoons Tamarind paste
- 2 medium Tomatoes, diced
- 1 medium Red onion, sliced
- 1 small Radish, sliced
- 1 medium Japanese eggplant, sliced
- 1 cup String beans, trimmed
- 2 cups Kangkong (water spinach)
- 4 pieces Okra, whole
- 3 cloves Garlic, minced
- 2 tablespoons Fish sauce (low-sodium)
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the garlic and sliced onions, sautéing until the onions become translucent, about 3-4 minutes.
Add the lean beef chuck pieces into the pot. Sear the beef on all sides until browned, approximately 5 minutes.
Pour in the water and bring to a gentle boil. Lower the heat, cover, and let the beef simmer for about 45 minutes or until tender.
Once the beef is tender, add the tamarind paste and stir until it's completely dissolved. Continue simmering for another 5 minutes to let the flavors meld.
Add the diced tomatoes, sliced radish, Japanese eggplant, and whole okras. Cook for an additional 10 minutes.
Stir in the string beans and cook for about 5 more minutes until all the vegetables are tender but not overcooked.
Season with low-sodium fish sauce and ground black pepper. Adjust seasoning to taste.
Turn off the heat and add the kangkong leaves, allowing them to wilt in the residual heat of the soup.
Ladle the sinigang into bowls and serve hot, optionally with steamed brown rice for a complete meal.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 54.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5184 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
