Instructions: Heat the oil in a 3-quart saucepan over medium-high heat. Add the beef and cook, turning, until browned on all sides, 4 to 5 minutes.

Scoop the beef onto a plate and stir the onions into the fat remaining in the pan. Cook, stirring once or twice, until soft, 3 to 4 minutes. Return the meat to the pan and add the broth, water and salt. Bring to a boil. Adjust the heat to simmering, cover the pan and simmer over low heat until the meat is fork tender, 1 to 1 1/4 hours.

Stir in the spinach and cook until the spinach is slightly wilted, about 1 minute. Ladle into warm bowls and serve with steamed rice.

This recipe yields 4 servings.

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