Sotanghon Sa Gulay

1/4 kilo lean beef, sliced thinly into strips
1 large onion, sliced
12 pcs sitaw, cut 1" long
1 can (227 g) Del Monte Tomatoe Sauce
50 g sotanghon, cut 2" long
3 squares (250 g) tokwa, cut into strips
2 heads (100 g) pechay, sliced

1. Season beef with 1 Tbsp sugar, 2 Tbsp soy sauce and 1/4 tsp pepper. Saute onion and beef in oil until brown. Add 5 cups water, 1-1/2 tsp iodized salt (or 1-1/2 Tbsp rock salt) and 1/8 tsp pepper. Cook for 25 minutes or until tender.

2. Add sitaw and Del Monte Tomatoe Sauce. Simmer for 10 minutes. Add sotanghon and tokwa. Cook for 5 minutes. Add pechay. Simmer for 3 minutes.

Makes 6 Servings
Tokwa serves as extender

Lusog note: Rich in iron - for healthy red blood cells

Source: Kitchenomics Cookbook Vol. 2