- 700g rib-eye steak
- 1.2 litres water or bone broth
- 2 medium onions. diced
- 6 garlic cloves, diced
- 5 cm piece of fresh root ginger (unpeeled if organic), thinly sliced
- 20 cherry tomatoes, halved
- 3 tablespoons tamarind paste
- A big pinch of black or white pepper
- 3-4 tablespoons fish sauce nam pla
- 400g green beans, tops trimmed
- 400g pak choi, leaves and stalks roughly chopped
- 2 whole fresh red Chilies
- 400g spinach
- Cut the meat into 3cm cubes, retaining the fat as it will flavour the stew. Place in a large saucepan and pour in the water or broth. Bring to the boil, then cover and quickly reduce the heat and cook at a medium-to-low simmer for 20 minutes.
- Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce. Bring back up to a simmer and cook, covered. for a further 15 minutes. Taste for seasoning, adding more tamarind paste for a sourer flavour, if desired. Remember fish sauce is salty and brands vary in strength.
- Tip in the beans. pak choi and whole chilies, then bring back up to a simmer and cook covered for 5 more minutes.
- Add the spinach and remove the pan from the heat, leaving the lid on the pan to allow the spinach to wilt the residual heat. Remove the chilies and serve immediately.
Good + Simple by Melissa and Jasmine Hemsley. (Ebury Press, £25)
Photography by Nick Hopper.