Filipino Picadillo
Picadillo is a comforting and flavour-packed dish that has become a beloved classic in many cuisines, particularly in the Philippines. Its hearty combination of minced...
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram beef mince
- 1 medium onion
- 2 medium potatoes peeled and diced
- 1 medium carrot peeled and diced
- 3 cloves garlic minced
- 1 cup peas frozen or fresh
- 1 medium capsicum diced or in strips
- 1 cup beef stock
- 2 tablespoons soy sauce
- 1 tablespoons fish sauce optional, for depth of flavour
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
- 1 can (400ml) diced tomatoes
- 2 tablespoons tomato paste
- 1-2 tablespoons tomato sauce (ketchup) adjust to taste for sweetness and tanginess
Instructions
- 1
Heat the vegetable oil in a large frying pan or wok over medium heat.
- 2
Add the onions and garlic, and sauté until fragrant and translucent, about 2–3 minutes.
- 3
Add the minced beef and cook until browned, breaking it up into small pieces as it cooks.
- 4
Once the beef is browned, stir in the soy sauce, fish sauce (if using), ground black pepper, and sugar.
- 5
Add the diced tomatoes, tomato paste, and ketchup. Mix well to combine.
- 6
Pour in the beef stock or water, stirring until the sauce comes together.
- 7
Add the diced potatoes, carrots, and capsicum. Lower the heat to medium-low and simmer for about 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
- 8
Stir in the green peas and cook for another 2–3 minutes. Adjust the seasoning to taste with more soy sauce, fish sauce, or pepper, if needed.
- 9
Serve the Picadillo hot over steamed rice. Top with a fried egg for an extra layer of flavour and richness.