Recipe courtesy of Psychologies Magazine (July 2016).
Serves : 4
700g rib-eye steak
1.2 litres water or bone broth
2 medium onions, diced
6 garlic cloves, diced
5cm piece of fresh root ginger (unpeeled if organic), thinly sliced
20 cherry tomatoes, halved
3 tablespoons tamarind paste (or to taste)
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 chillies
Cut the meat into 3 cm cubes, retaining the fat, to flavour the stew. Place in a large saucepan and add the water or broth. Bring to the boil, cover, 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 to a simmer and cook, covered, for 15 minutes. Taste for seasoning, adding more paste if desired.
Tip in the beans, pak choi and chillies, 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 to allow the spinach to wilt in the residual heat. Remove the whole chillies and serve immediately.