Ginger beef, chayote and spinach soup
Cubes of beef short plate are browned, sauteed with ginger and onion, seasoned with fish sauce and simmered until tender. Wedges of chayote and spinach complete this soothing soup.
Servings 4 people
Ingredients
- 1 tablespoon cooking oil
- 500 grams beef short plate (1.1 pounds) wiped dry and cut into 1 ½-inch cubes
- 1 two-inch knob ginger peeled and thinly sliced
- 1 onion peeled and thinly sliced
- 3 tablespoons fish sauce you may need more
- 1 large chayote peeled and cut into wedges
- 1 bunch spinach (stems and leaves) cut into two-inch lengths
Instructions
- Brush the bottom of a wide thick-bottomed pan with oil and heat.
- Spread the beef cubes in the hot oil and leave for a minute to allow the undersides to start browning.
- Stir the beef, add the ginger and cook, stirring occasionally, until the beef is browned.
- Add the onion slices and cook, stirring, until the onion slices are soft and starting to appear translucent.
- Pour in the fish sauce and leave until the meat has absorbed it.
- Pour in enough water to cover the beef by at least two inches.
- Bring to the boil, lower the heat, cover the pan tightly and simmer the beef until tender.
- Drop in the chayote wedges and add more fish sauce, if needed.
- Continue simmering until the chayote is tender.
- Stir in the spinach and simmer for another five minutes.
