Tongan Lu Pulu-Inspired Beef and Taro

Ingredients

• 10 oz beef chuck, cut small
• 1 tbsp oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup coconut milk
• 1/2 cup beef broth
• 8 oz taro or waxy potato, cubed
• 3 cups spinach or collard greens
• 1 tbsp soy sauce
• Salt and black pepper

Steps

1. Brown beef in oil in a small Dutch oven and set it aside.
2. Cook onion, garlic and ginger until fragrant, then return beef to the pot.
3. Add coconut milk, broth, soy sauce and taro. Cover and simmer until beef and taro are tender, 35 to 40 minutes.
4. Stir in greens and cook until wilted and silky, about 5 minutes.
5. Season to taste and spoon into two warm bowls.

Allergen note: Contains gluten, soy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.