Easy Filipino Beef Picadillo (Giniling)
Experience the rich flavors of Filipino Picadillo, a classic dish that combines ground beef, bell peppers, and a medley of colorful ingredients.
Servings: 6 people
Calories: 661kcal
Equipment
- 1 wok, skillet or pan
Ingredients
- 2 tablespoon neutral oil avocado oil or olive oil
- ½ cup onion chopped
- 5 cloves garlic minced
- 1 ½ pound giniling or ground beef or pork/ chicken/ turkey
- 2 tablespoon tomato paste
- 2 tomatoes cubed
- 1 cup water
- 1 tablespoon beef powder
- ¼ cup oyster sauce
- 1 tablespoon fish sauce
- 2 medium potato cubed
- 1 medium carrots cubed
- 1 cup frozen sweet green peas
- 1 teaspoon sugar
- ½ cup raisin
- ½ cup green olives
- salt and pepper
Instructions
- Heat neutral oil (avocado oil or olive oil) in a large skillet over medium heat.2 tablespoon neutral oil
- Add chopped potatoes to the skillet. Fry until they are golden brown and cooked through. Once done, remove them from the skillet and set them aside.2 medium potato
- In the same skillet, add chopped carrots. Fry until they are golden brown and cooked through. Once done, remove them from the skillet and set them aside.1 medium carrots
- In the same skillet with the remaining oil, add chopped onion and minced garlic. Sauté until the onions are translucent and fragrant.5 cloves garlic, ½ cup onion
- Add giniling or ground beef to the skillet. Cook, breaking it apart with a spoon, until the beef is browned and cooked through.1 ½ pound giniling or ground beef
- Stir in tomato paste, tomatoes, water, beef powder, fish sauce and oyster sauce to the skillet. Stir well to combine. Let it cook for 5 minutes to enhance the flavor.2 tablespoon tomato paste, 2 tomatoes, 1 cup water, 1 tablespoon beef powder, ¼ cup oyster sauce, 1 tablespoon fish sauce
- Add frozen sweet green peas, sugar, raisins, and green olives. Season with salt and pepper to taste.1 cup frozen sweet green peas, 1 teaspoon sugar, ½ cup raisin, ½ cup green olives, salt and pepper
- Return the fried potatoes and carrots to the skillet. Mix them with the beef mixture.
- Continue to cook the mixture for another 5-7 minutes, or until the vegetables are tender and the flavors have melded together.
- Serve the Filipino Picadillo hot over steamed rice.
Notes
- Fry the potatoes and carrots separately before adding them back in — this keeps them from getting mushy and gives them a nice golden texture
- Cut potatoes and carrots into small, even cubes so they cook evenly and quickly
- Add the frozen peas last to keep their bright green color and avoid overcooking
- Don't skip the raisins — they add a subtle sweetness that balances the savory beef beautifully
- This dish tastes even better the next day as the flavors continue to develop overnight
- Store leftovers in an airtight container in the fridge for up to 4 days
- Freeze in an airtight container for up to 3 months; thaw overnight in the fridge before reheating
- Reheat in a pan over medium heat or microwave until warmed through
- Best served hot over steamed white rice or garlic fried rice
- Pair with a fried egg on top for a heartier meal
- Great alongside pandesal for scooping up the sauce
Nutrition
Calories: 661kcal | Carbohydrates: 81.3g | Protein: 18.7g | Fat: 34.6g | Saturated Fat: 5.4g | Cholesterol: 22mg | Sodium: 163mg | Potassium: 1408mg | Fiber: 10.8g | Sugar: 30.1g | Calcium: 268mg | Iron: 13mg
