Heart-Healthy Beef Sinigang

Savor the comforting flavors of a classic Filipino dish with a healthy twist in this Heart-Healthy Beef Sinigang. This low-sodium recipe keeps things wholesome by using lean beef chuck and an abundance of nutrient-packed vegetables like okra, radish, Japanese eggplant, and kangkong (water spinach). Simmered to tender perfection in a tamarind-infused broth, this dish delivers a tangy, savory kick while staying mindful of your heart health. The use of olive oil, fresh garlic, and reduced-sodium fish sauce ensures all the traditional flavors shine through with a lighter touch. Ready in just over an hour, this warming sour soup pairs beautifully with steamed brown rice for a satisfying and nutritious meal. Perfect for those seeking a delicious way to enjoy Filipino cuisine while maintaining a heart-conscious diet!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the lean beef chuck pieces into the pot. Sear the beef on all sides until browned, approximately 5 minutes.

Step 3

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.

Step 4

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.

Step 5

Add the diced tomatoes, sliced radish, Japanese eggplant, and whole okras. Cook for an additional 10 minutes.

Step 6

Stir in the string beans and cook for about 5 more minutes until all the vegetables are tender but not overcooked.

Step 7

Season with low-sodium fish sauce and ground black pepper. Adjust seasoning to taste.

Step 8

Turn off the heat and add the kangkong leaves, allowing them to wilt in the residual heat of the soup.

Step 9

Ladle the sinigang into bowls and serve hot, optionally with steamed brown rice for a complete meal.

Nutrition Facts

Serving size	3728 grams (3728.0g)

Amount per serving	% Daily Value*
Calories	1702

Total Fat 84.30g	108%
Saturated Fat 29.80g	149%
Polyunsaturated Fat 1.30g
Cholesterol 363mg	121%
Sodium 1777mg	77%
Total Carbohydrate 93.80g	34%
Dietary Fiber 28.80g	103%
Total Sugars 54.00g
Protein 144.90g	290%

Vitamin D 0IU	0%
Calcium 756mg	58%
Iron 25mg	141%
Potassium 5184mg	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.

Source of Calories

Fat: 44.3%

Protein: 33.8%

Carbs: 21.9%