Filipino-style Picadillo Bowls
Filipino-style Picadillo Bowls is a classic comfort food in the Philippines — my version is chock-full of bright, colorful vegetables and made in under 30 minutes, perfect for busy weeknights the whole family will love! This post is brought to you by Beef. It’s What’s…
Filipino-style Picadillo Bowls is a classic comfort food in the Philippines — my version is chock-full of bright, colorful vegetables and made in under 30 minutes, perfect for busy weeknights the whole family will love! This post is brought to you by Beef. It’s What’s For Dinner.
There are certain dishes I turn to when life feels extra busy — dishes that I can make with my eyes closed, that bring about nostalgic flavors, and that I know my family will be happy to run to when I call them to the table.
And with school in full swing, I know I’ll be turning to these kinds of dishes more often than usual!
Picadillo is one of these dishes — it’s quite common in Spanish and Latin American cuisine, and the Philippines has its own version of the comforting ground beef stew. Also known as guisado or ginisang giniling, the kind my mom used to make was full of red bell peppers, potatoes, raisins, and served over white rice. I loved how the stew would mingle with the rice, and all the savory flavors in each bite.
So, now, I always have ground beef at the ready when life gets hectic – it’s so versatile, whether I throw it into a quick pasta dish or for dishes like picadillo!
These days, I’m all about lightening things up and making comfort food more colorful, so I use a leaner ground beef, add an extra dose of bell peppers in all colors of the rainbow, and swap out the potatoes with sunny yellow squash.
Served over brown rice, it’s the kind of meal that I can make in under 30 minutes — which is just about the time I have between getting home from kid activities and dinner time!
Learn more and find more recipe inspiration at: http://www.beefitswhatsfordinner.com/groundbeef
Disclosure: This post is sponsored by Beef. It’s What’s For Dinner. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Filipino-style Picadillo Bowls
Filipino-style Picadillo Bowls is a classic comfort food in the Philippines — my version is chock-full of bright, colorful vegetables and made in under 30 minutes, perfect for busy weeknights the whole family will love!
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, finely minced
- 2 tomatoes, diced
- 1 lb (16 oz) 93% lean/7% fat ground beef (see notes)
- 2 tablespoons soy sauce
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon ground pepper
- 1/2 cup water or low sodium beef stock (add more if you prefer the stew soupier)
- 1 bay leaf
- Dashes of hot sauce or sriracha, to taste, plus more for serving
- 1 1/2 cups bell pepper (I use a combination of red, orange and green)
- 1 cup yellow squash (about 1 medium squash), diced
- Brown rice, for serving
- Chopped cilantro, for serving
- In a deep sided saute pan or pot, heat the olive oil over medium-low heat. Add onion and garlic, stirring periodically.
- When the onions have softened and are translucent (about 3 minutes), stir in the tomatoes and cook for another 3-5 minutes, or until the vegetables are soft.
- Increase the heat to medium-high and add the ground beef, using a wooden spoon to break it up into crumbles.
- Season with soy sauce, fish sauce, and ground pepper.
- When the ground beef is no longer pink, stir in the water, bay leaves, hot sauce, and bell peppers, and bring to a simmer. Lower heat, cover, and cook for about 5-7 minutes.
- Stir in the yellow squash, and cook for about 3-5 minutes more, or until the squash is fork tender.
- Serve picadillo over rice, garnish with cilantro and hot sauce, if desired, and enjoy!
A traditional picadillo, also called Guisado or Ginisang Giniling, usually has potatoes. I leave it out in this version to lighten it up a bit. Some variations also include peas, raisins, and olives. Feel free to play around with what you have available — part of the beauty of this hash is that you can vary it up, based on what you have in the fridge!
To make this even lighter, I use 93% lean/7% fat ground beef, which makes it extra lean, but if you’re craving a little more flavor and wish to use 85% lean/15% fat ground beef, that works just as well and is just how my mom used to make it!