This is the best beef sinigang recipe with made-from-scratch bone broth and fresh tamarind paste for the signature sinigang flavor. Wholesome with fork-tender meat, this Filipino sour soup (it’s not actually sour) is healthy, savory, tangy, comforting, and adult and kid loved. This sinigang mix without msg is an authentic beef sinigang recipe, all natural! It’s with good reason why beef sinigang is lauded one of the top representatives in Philippine cuisine. This guide to sinigang and its signature vegetables will send you cooking!
Updated on November 27, 2025
Table of contents
What is Filipino Sinigang and why so good?
Sinigang describes a Filipino soup that has the distinct characteristic of “sourness” from tamarind, tomatoes, or souring agents like unripe fruits. The broth is mostly clear and the lip-smacking soup can be made with all types of proteins and has some signature vegetables such as eggplant, Yardlong beans (Chinese longbeans), and mustard greens. It’s traditionally served with steamed rice on the side.
I grew up eating sinigang all the time, even for breakfast. I ate all the kinds of sinigang much more than I ever ate chicken noodle soup. That was one way to get a kid to eat their vegetables, well at least, it was for me. Serve up a bowl of tasty veggies and the most tender meat, with tangy flavor…I’m in.
I love it even more now because it is loaded with protein, has lots of fiber, and a clean broth… one-pot shot, and homemade.
Umami, Tangy, and Addictive Broth
The rich and balanced notes of umami and tangy are the main distinct characteristics of this native Filipino sour soup.
Kids love it because it has savory, salt, and umami flavor wrapped up in one. Plus it is one of the healthiest Filipino foods to eat and a good choice of soup when you are feeling sick.
The way the souring elements and delicious aroma draw you into wanting more and more, no wonder it’s so very loved and a very popular recipe. You will love it as well if you never tried it.
I get it more now too…sinigang took a bit of prep time, but the one-pot making part is so easy and with no fuss, so my mother could put a true meal together in one bowl.
Being a mother myself now, I care about this Filipino soup recipe so much; it’s just necessary to have in the household as a staple weekly dish.
Sinigang means “to stew” in Tagalog, and the beef shank bones make the best bone broth soup.
After three to four hours, the beef is completely fork-tender and all the savory richness from the bone, beef, and marrow creates the foundation soup base of sinigang that is pure and full of goodness.
What makes Sinigang a Filipino sour soup?
Souring elements can include the following:
- green unripe tamarind (sampalok)
- tomatoes (kamatis)
- unripe guava (bayabas)
- green mango
- calamansi or lemons as garnish
I already love squeezing lemon all over my soups and so sinigang is naturally at the top of my list for the most memorable soups with an enticing flavor profile.
The souring agent is important and is the hallmark favor note of sinigang.
This dish is amazingly balanced when everything comes together. The tongue hugging master elements of cooking are present. Salt, fat, acid, sweet, and a little heat.
Ingredients for Sinigang na Baka (Filipino sour soup with beef shanks and beef cubes). Start at bottom left and circle around: Sitaw (Chinese Long Bean/Yardlong Bean), Beef and Beef Shanks, Daikon Radish, Pechay (Bok Choy), Sampalok (sweet Tamarind pods), Calamansi, Tomatoes, Onion, Garlic, Chinese Eggplant, Okra, and Yellow/Banana Pepper)
Adding Tamarind to Make Sinigang
For this beef sinigang recipe, I took mostly ripe tamarind pods but use UNRIPE green tamarind for a much more sour profile, soaked them in hot water, and hand-pressed them into a tamarind paste.
The result is the most beautiful tamarind sauce and sinigang mix that is made purely and completely free of anything else.
Easily find tamarind pods at the Filipino food store and they have both brown (ripe) and green (unripe). Brown ones have more sweetness, although still sour.
Just natural, wholesome flavor with the signature sweet-sour flavor of tamarind.
Fresh tamarind can be found in most Asian stores while the green unripe version is a little harder to find, but I find it at the Filipino food store because it’s common in Filipino recipes.
In some areas, you can also buy tamarind paste from a natural grocer. I go for kinds that are simply tamarind without msg and additives.
If you have difficulty in getting tamarind, you can substitute using more tomatoes in the stewing of the broth and it’s 100% still awesome sinigang.
The reason I make the tamarind paste from scratch is especially because seasoning packets for sinigang often have msg and other additives. (If you found one that is all-natural, I’d love your recommendation below in the comments.)
Fresh made tamarind paste is a transformative ingredient and it’s very easy to do.
You can also buy organic versions that are in glass jars for best quality.
Sinigang Ingredients
Beef Sinigang Ingredients
This is the list of what ingredients go in beef sinigang to make a tasty and classic recipe.
- Beef Shank – to make mouth-watering bone beef broth from scratch. It has a lot of collagen for a nice collagen broth that beats any store-bought broths.
- Beef Chuck Roast Cubes – to add to the protein and meatiness of the soup (chuck roast or top chuck is best for stews)
- Water
- Natural Vegetable broth – flavor boost and enhancer
Vegetables for Sinigang
The sinigang mix is purely natural! No packets! The beef bone broth and veggies here make an amazing soup. Get your side of rice ready and be ready to eat seconds…it’s so good.
This is a list of traditional vegetables and ingredients in sinigang. Alternatives are also given. You can find these ingredients in almost every major grocery store.
- Bok Choy OR Baby Bok Choy (pechay)
- Yardlong Beans OR Green String Beans (sitaw)
- Chinese Eggplant (talong)
- Daikon Radish – 4-5 thick cut pieces (labanos)
- Whole Okra (optional)
- Vine or Roma Tomatoes – thick chop (kamatis)
- Yellow Onions and Fresh Garlic
- Yellow/Banana Pepper or Long Green Chili – DO NOT CUT THEM or else you’ll have “crazy” spicy soup
- Ground Black Pepper
- Fish sauce (patis) – the umami maker! An absolutely incredible taste element in Asian cuisine. Very elevating to the entire base of the soup. My choice brand is THAI Brand and you can find it at most grocery stores. It’s all natural.
- Water Spinach (kang kong) OR Regular Spinach (optional)
- Taro (gabi) OR Potato
- Sea Salt
- Olive Oil
- Tamarind Paste
- Organic Natural Vegetable Bouillon (optional)
Equipment
- Large Dutch Oven – ideal for stewing
- Skimmer
Instructions Steps to Make Beef Sinigang
1: Prepare the Tamarind Paste
- Start by taking ripe tamarind pods and soaking them in hot water.
- Once soaked, hand-press them through a wire mesh strainer to create tamarind paste, ensuring it is free of any seeds or pulp. More on tamarind here.
2: Create the Beef and Bone Broth
- Submerge the beef shanks with bone in water and very low and slow simmer for at least one hour.
- Next, add beef cubes and continue to simmer for two more hours, ensuring everything becomes fork-tender.
- Finally, add the remaining sinigang ingredients.
3: Add the Vegetables
- Add the yardlong beans, Chinese eggplant, daikon radish, whole okra, vine or Roma tomatoes (only half the amount), yellow onions (only half the amount), yellow/banana pepper (do not cut), ground black pepper, fish sauce, taro or potato, sea salt, and tamarind paste to the broth.
- Sauté the remaining tomatoes, onions, and the garlic in a pan till fragrant and add to the broth.
- Add bok choy or water spinach (or regular spinach) last.
- Skim and remove the top of the broth periodically until there is no more “soup scud” on top of it.
Step 4: Serve and Enjoy
- Do not add vegetables until you are ready to eat so they remain colorful and perfectly cooked.
- Serve the sinigang with plain steamed rice or side of choice.
Notes
- Ensure to not add vegetables till the end and when you are ready to eat so they are green and perfectly cooked. Nothing like brown veges to make a dish go sad…so time the veges till last so they stay colorful and tasty.
- Don’t forget to SKIM and REMOVE the top of the broth “soup scum” periodically until there is no more on top of it. Do this throughout the entire process.
- I like using this steel mesh strainer for making clean and perfect broth.
- Remember to follow the principle of Filipino sinigang: use the common vegetables and greens, and most importantly, the souring element, which can be tamarind or tomatoes.
- Feel free to add extra fish sauce or ginger if desired, as there is no one exact way to make this delicious dish.
How many kinds of Sinigang are there?
There is not one version of a Filipino sinigang recipe.
Sinigang can be made with a variety of meats, seafood, and types of veggies, but the recipe here is my simple sinigang interpretation that delivers a five-star taste.
You can make vegan sinigang if you like to. It’s equally tasty and satisfying.
As long as you have the common vegetables, greens, and most importantly, the souring element, you can stew up some Filipino sinigang.
Like I mentioned, use tomatoes if you can’t find tamarind.
…and if your lola used extra fish sauce or added ginger, go for it! There’s no one exact way.
More favorites to try:
- Bulalo Recipe (Collagen Soup)
- Arroz Caldo Recipe (Filipino Chicken and Rice Soup)
- Simple VEGAN SINIGANG: So Yum! (all ingredients at regular store)
- BEST Chicken Sinigang ALL Natural
- Pork Sinigang All Natural (Sinigang na Baboy)
- Classic Pancit Bihon with SUPER Tender Meat: A Best Filipino Party Food
- BEEF PARES -SUPER TENDER, Aromatic, Delicious
- Natural BEST Ginataang Kalabasa with Shrimp
What to serve with Sinigang?
RICE.
…and here’s a few more
- farro
- quinoa
- barley rice
- French baguette
(I am so hungry writing this article now.)
Questions
Is this gluten free?
Yes, it’s gluten free and very healthy, all natural sinigang!
Can I freeze this?
No. Best to be eaten freshly made.
What can I do to prep this beforehand if necessary?
You can make the beef bone broth the day before since it takes 3-4 hours to tenderize the meat or start the broth early in the day, then refrigerate till ready to use.
Cut all veggies whenever and store in glass containers.
Can I make this vegetarian?
Yes, sinigang Filipino soup can be made vegetarian and gluten-free. Simmer the tomatoes, onions, and daikon radish for one hour. Add natural vegetable bouillon.
Can I replace the beef and use chicken instead?
Yes, you can use chicken drums and thighs with the same process. What is better is to follow my chicken sinigang recipe here.
Is there a packet sinigang mix?
ABSOLUTELY NO PACKET! This is a sinigang mix without msg that is very healthy because it’s made from all natural ingredients. Truly healthier and kid friendly.
Is this sinigang healthy?
Yes, all the way! The fresh made beef bone broth is delicious, but also because it’s made from scratch, it’s healthy eating. When you skim the broth, the results is a really beautiful broth and when the broth is cooled in the refrigerator, you will see that there’s not too much fat solidified. Most of the cooled soup is totally clear because most of the fat can be skimmed out during cooking.
Natural Beef Sinigang : Sinigang na Baka
Equipment
- 1 large Dutch Oven or Stock Pot with lid
- 1 small sauté pan
- 1 skimmer
Ingredients
- 3-4 quarts water the water and vegetable broth combined need to be enough to cover the beef shanks
- 2 quarts vegetable broth
- 1 lb Beef Shanks meat, marrow, on bone
- ½ lb Beef Cubes thick cubes – chuck roast or top chuck
- 1 tbsp olive oil
- 3-4 fresh garlic cloves smash then mince
- 1 cup Yellow Onion thick chopped
- 4 whole Roma or Vine Tomatoes 3-4 medium tomatoes; halved and then quartered
- 1 tbsp Fish Sauce (patis) add up to 2 tbsps per your personal taste
- 1 cup Taro (gabi) cubed; or gold potato as a sub
- 4 pieces Labanos (Daikon radish) cut 1" thick
- 1 large Yellow/Banana Pepper or (4 long Green Chilis) omit if you do not like any spicey. Keep them whole.
- ½ cup Tamarind Paste if you need to make fresh tamarind paste see the recipe link above, or use premade tamarind paste. If you cannot access tamarind you CAN omit it! Then, add an extra tomato.
- 1 whole small Chinese Eggplant cut on diagonal and halved
- 2 cups Yardlong Beans (sitaw) or Green String Beans cut into 3" long pieces
- 4 pieces Okra optional
- 4 leaves Pechay or Bok Choy just a small bunch, about 4 leaves
- sea salt to taste
- ground black pepper to taste
- calamansi or lemons garnish
Instructions
- In your Dutch oven or stock pot, boil enough water with vegetable broth to submerge the beef shanks. Only add in the beef shanks. Simmer on very low. 30 minutes.Cover with tight fitting lid.3-4 quarts water, 1 lb Beef Shanks, 2 quarts vegetable broth
- Then add the chuck roast cubes of beef. Let this very low simmer (barely a simmer) for at least 3 hours until fork-tender.Low and slow.Cover with a tight fitting lid. SKIM and REMOVE the top of the broth "soup scum" periodically until there is no more on top of it.½ lb Beef Cubes
- When the broth is almost done and the meat starts to fall apart just by using a fork, skim it again.
- Add a FEW of the fresh tomatoes to the broth. About 4-6 pieces.4 whole Roma or Vine Tomatoes
- In another pan, add a little olive oil and sauté the garlic, onions, and the other tomatoes till fragrant and slightly seared. Then ADD this into the broth.1 tbsp olive oil, 3-4 fresh garlic cloves, 1 cup Yellow Onion
- Add the thick cut Labanos (Daikon radish)4 pieces Labanos (Daikon radish) cut 1" thick
- Boost the flame very slightly and now add the taro or potato. Put the lid on.When they are soft in ten minutes, press down on them with the flat back of a spoon to add thickness to the soup.You can remove the lid now and leave the broth uncovered.1 cup Taro (gabi)
- Add the fish sauce (patis) to the broth. Stir and mix into the broth. Also, fork some of the beef off the bones to mix into the broth and start to give more richness and meatiness to the broth.1 tbsp Fish Sauce (patis)
- Add the whole banana pepper or whole green chilis to the broth. I leave them entirely whole. Do NOT cut them. They can be cut when serving or else your soup will be "crazy" spicy.1 large Yellow/Banana Pepper or (4 long Green Chilis)
- Add the tamarind paste and stir it in.Add the okra and eggplant.Let all this stew for 10 more minutes.½ cup Tamarind Paste, 4 pieces Okra, 1 whole small Chinese Eggplant
- When you are ready to eat, add in the remaining vegetables so they stay colorful and perfectly cooked. Add in the Yardlong beans or green beans.Then finally add the pechay (bok choy) or your leafy greens. Do not overcook the greens. Just close the lid for two minutes and then serve.1 cup Taro (gabi), 2 cups Yardlong Beans (sitaw) or Green String Beans, 4 leaves Pechay or Bok Choy
- Sprinkle ground black pepper to your taste.Serve piping hot, with a side of rice, and Enjoy! Have calamansi or lemon on the side for squeezing on top.sea salt, ground black pepper, calamansi or lemons
Notes
- The ideal side is RICE.
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