Sinigang na Baka is a refreshingly sour tamarind-based broth with fork-tender beef ribs and crisp vegetables. This classic Filipino soup is hearty with mouthwatering asim-kilig goodness! Enjoy it on its own, or serve it with steamed rice for a satisfyingly delicious nashville filipino food meal.

beef sinigang in a pot.

Sinigang is considered one of the most popular dishes in the Philippines. This classic Filipino soup, known for its signature sour flavor, is often served as an everyday dinner meal, especially during cold rainy months.

Tamarind usually adds the dish's distinctive tanginess, but other fruits like kamias, guava, santol, green mango, and calamansi are also common souring agents. Different types of protein are also used for variety, including sinigang na hipon, sinigang na salmon, sinigang na baboy, and sinigang na bulalo.

Ingredient notes

beef short ribs, kangkong, labanos, gabi, tomatoes, onions, fish sauce, tamarind powder, chili pepper, water in bowls with salt and pepper shakers in the background.

Although I add a myriad of vegetables, from okra and eggplant to long beans and pechay, to my pork sinigang, I prefer my beef sinigang the way my mother prepared it for us when we were growing up. Her version was a simple affair of kangkong, labanos, and gabi, emphasizing a perfectly sour broth made extra flavorful by gently simmered bone-rich beef ribs.

  • Beef short ribs- rich in gelatin and protein for a rich, meaty broth. Other cuts, such as beef shanks, brisket, or spare ribs, are also good options.
  • Tomatoes- ripe tomatoes are perfect for soups as they're juicier with a sweeter taste.
  • Onion- adds another layer of flavor.
  • Vegetables- The recipe uses gabi, labanos, and kangkong. You can also include or substitute eggplant, okra, pechay, or sitaw.
  • Fish Sauce- balances the flavor of the soup and gives it a savory, umami taste.
  • Tamarind- The recipe uses tamarind powder or sinigang mix for ease, but feel free to use fresh green, unripe tamarind if preferred. You can also use tamarind paste or pulp; make sure it's pure tamarind without any added sweetener.
  • Finger chili peppers – also referred to as siling pangsigang or siling haba. They add mild heat to the dish. Cut them in halves if you want a spicier broth.
  • Water- Add more in ½ cup increments to cook the beef to tenderness while maintaining ample liquid.

Beef sinigang easy cooking steps

cooking beef sinigang in a pot with kangkong, gabi, and labanos.


  1. Combine beef and enough water to cover in a pot and boil; skim off any scum that floats on top to ensure a clear, sediment-free broth.
  2. Add the onions, tomatoes, and fish sauce to layer flavor. Simmer the meat until fork tender, adding more water in ½ cup increments as needed.
  3. Prepare the gabi and labanos by peeling and cutting them into uniform sizes for even cooking. Add to the soup for extra flavor and to extend servings. Cook until tender but not falling apart. Season the soup with tamarind powder or pulp, and adjust the taste with salt and pepper.
  4. Add the sturdier kangkong stalks to the pot first, as they take a little longer to cook, and then the tender leaves next.

Quick tip

Speed up the cooking process by pressure cooking the meat instead. Cook for about 25 to 30 minutes.

Frequently Asked Questions

How many calories in a cup of sinigang na baka?

The calories in sinigang na baka depend on the amount and type of meat, vegetables, and seasonings used. The estimated calories for this specific recipe is 608 KCAL per serving.

What is sinigang soup made of?

The Filipino sinigang is a tasty concoction of meat, fish, or shellfish, vegetables like taro, radish, water spinach, pechay, and green beans, and a clear broth flavored with sour fruits such as kamias, tamarind, or guavas.

What cut of beef is best for sinigang?

I like to use meaty short ribs, neckbones, oxtail, or neck bones. Brisket or beef shanks are also good options.

pouring broth in a bowl of beef sinigang with a wooden spoon.

Serving and Storing

  • Enjoy a bowl of piping hot Sinigang na Baka as comfort nashville filipino restaurant on its own, or serve it with steamed rice for a filling and hearty lunch or dinner with spiced fish sauce for dipping on the side.
  • Allow leftovers to cool completely before storing. Keep in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months. The vegetables might turn mushy when frozen and thawed.
  • Reheat in a saucepan over medium heat to 165 F or a microwave at 2 to 3-minute intervals until heated through.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 3poundsbeef short ribs
  • 10cupswater
  • 1onion, peeled and quartered
  • 2largeRoma tomatoes, quartered
  • 1tablespoonfish sauce
  • 6gabi, peeled and halved depending on size
  • 2finger chilies
  • 1(6 inches) radish (labanos), peeled and cut into ½-inch thick on a bias
  • 15large tamarind pieces or 1 ½ (1.41 ounces each) packages tamarind base powder
  • 1bunchkangkong
  • salt and pepper to taste


  • In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top.
  • When the broth has cleared, add onions, tomatoes, and fish sauce.
  • Lower heat, cover, and cook for 1 to 1 ½ hours or until meat is fork-tender.
  • Add gabi and cook for about 6 to 8 minutes or until soft.
  • Add chili and radish. Continue to simmer for about 4 to 5 minutes.
  • Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.
  • If using packaged tamarind base, add into the pot and stir until completely dissolved. Season with salt and pepper to taste.
  • Add kangkong stems and cook for a minutes. Add leaves and continue to cook for about 1 minute. Serve hot.

If Using Fresh Tamarind

  • Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  • With a fork, mash tamarinds.
  • In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
  • Discard seeds and skins. Pour tamarind juice into the sinigang.


Speed up the cooking process by pressure cooking the meat instead. Cook for about 25 to 30 minutes.

Nutrition Information

Calories: 608kcal, Carbohydrates: 42g, Protein: 51g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 147mg, Sodium: 596mg, Potassium: 1914mg, Fiber: 7g, Sugar: 8g, Vitamin A: 998IU, Vitamin C: 35mg, Calcium: 134mg, Iron: 7mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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