Yield: 4-6 servings; Prep: 25 minutes; Cook: 20 minutes
- 3 tbsp vegetable oil
- 3/4 pound beef round steak, trimmed of fat and bone, and cut into 3/4-inch cubes
- 3/4 pound boneless pork butt, trimmed of fat, thinly sliced, and cut into strips about 1 inch wide by 1 inches long
- 1 large onion, peeled and sliced
- 2 garlic cloves, smashed, peeled, and minced
- 3 medium-sized tomatoes, chopped
- 1 tbsp tamarind concentrate, dissolved into 1/2 cup hot water
- 3 small summer squash (any variety) cut into large dice (about 1-inch cubes)
- 10 string beans, ends removed, cut on the diagonal into 2-inch lengths
- 1 bunch bok choy, washed, drained, and cut on the diagonal into 2-inch-long pieces
- 1/2 tsp freshly ground black pepper
- 6 tbsp Southeast Asian fish sauce (nam pla)
- juice of 2 limes
1. Heat the oil in a wok over medium-high heat and fry first the beefand then the pork. Turn and stir the meats so they brown on all sides; then remove them with a slotted spoon and drain them on paper towels.
2. Add the onion to the wok and fry and stir for 1 minute; then add the garlic, tomatoes, and squash. Continue to stir-fry for about 5 minutes more and pour in the tamarind liquid.
3. Raise the heat to high and return the meats to the wok. When the mixture comes to a boil, stir in the string beans and bok choy. Stir and cook the mixture for 3 minutes, seasoning with the black pepper and only 2 tablespoons of the fish sauce.
4. Transfer the mixture to a deep serving dish. Combine the remaining fish sauce with the lime juice and pour it into a small bowl. Present the dish and sauce at once accompanied by plain rice. Each diner should sprinkle the fish-and-lime sauce over their individual portions.
How visitors found this Filipino Recipe:
- filipino beef and vegetables recipe