Beef Nilaga is stewed beef with bananas, green beans and cabbage. I did not include bananas in this version since I could not find the right type of banana to use. I love making this because it already has the veggies which I love and a great light soup dish whether it’s hot or cold outside. Typically this dish is prepared by boiling the meat. I always brown my meat first with a little amount of oil to get some fond (that brown crusty bits that meat leave behind when searing it) off the meat to add more flavor to the broth. As far as the cut of beef to use, the more tender the cut, the less time it takes to cook the dish. I always opt for Mock Tender cuts.
Beef Nilaga is typically served with rice and a side of dipping sauce made of fish sauce and lemon or lime juice.
Prep & Cook Time: 1 hour
You will need: at least a 5 qt pot
1.5 lbs Mock Tender beef cut in cubes
1 onion chopped
2 tbsp cooking oil
4 cups water
2 tbsps fish sauce
1/4-1/2 cabbage chopped
1 cup cut green beans
5 whole peppercorn
salt (for taste)
Heat oil over medium high heat. Add onions and stir until translucent. Add beef and cook until each side is brown. Scrape all the fonds on the pan. Slowly add water and bringing it to a boil, uncovered. Add fish sauce and peppercorn. Reduce heat to low, cover and let it simmer for 30 minutes. Add green beans, cover and return to simmer for 5-7 minutes. Stir then add cabbage on top, cover and return to simmer for 5 minutes or until desired tenderness of cabbage is obtained. Remove from heat, stir and add salt for taste if necessary. Serve with rice.