Main content

Easy, full of flavour and very nutritious - beef and spinach are packed with iron - this takes five minutes to cook.


  • 450g fresh spinach

  • 175g lean steak, cut into thin slices about 5cm long

  • 2 shallots, finely sliced

  • 2 tbsp garlic, finely chopped

  • 3 tbsp fish sauce

  • 1.2 litre chicken stock

  • 1 tbsp lemon juice

  • 1 tsp sugar

  • 1 small fresh red chilli, seeded and chopped

  • Freshly ground black pepper


  • 1.

    Remove the stalks from the spinach and wash the leaves well. Blanch the leaves for a few seconds in a large pan of boiling water until they are just wilted. Then drain them well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.

  • 2.

    Combine the steak with the shallots, garlic, 1 tablespoon of fish sauce and some black pepper then set aside.

  • 3.

    Just before you are ready to eat, bring the chicken stock to a simmer in a saucepan and season it with the remaining fish sauce, the lemon juice, sugar and chilli.

  • 4.

    Add the blanched spinach and stir in the beef and its marinade. Bring the soup back to the simmering point, add a few grindings of black pepper and serve at once.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings