One of my favorite ways to stretch ground beef is by making Picadillo. This dish is versatile and every culture around the world has its own version. My go-to is essentially my own version of a Filipino Picadillo that I enjoyed in my college days. Some of my best friends at that time were Filipino-Americans and I spent many holidays eating their delicious food at their huge family gatherings. It makes a tasty and easy weeknight meal!
Ingredients
- 1.5 – 1 lb ground beef
- Half of a large yellow onion, diced finely (or any onion you have on hand)
- 2 large potatoes, diced into small cubes (Russet is recommended)
- 1 strand of Chinese Longbean, diced finely
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 1/2 Tbsp of either Chinese Pian xing chili paste or Korean Gochujang
- 1/3 cup cornstarch slurry (1 to 1 ratio)
- Salt & Pepper to taste
- 1 Calamansi or half a Yuzu citrus per serving (to squeeze the juice before serving — you can also use half of a lemon plus half of an orange for similar taste)
- a pinch of red pepper flakes (optional to enhance spice)
Steps:
- In a wok or large deep frying pan heat up about 3 Tbsp of cooking oil on medium-high heat. Once the oil is rippling, add onions and sauteé until slightly browned and translucent. Add the beef then salt and pepper and let it rest to brown for no more than 5 minutes.
- Add potatoes and seasonings and sauces then stir fry for a couple of minutes for everything to be well incorporated and fragrant.
- Add a cup of beef broth and the longbeans, cover, then turn down heat to medium-low or low and simmer for about 15-20 minutes or until potatoes are cooked through and soft but not mushy.
- Pour in and slowly stir the slurry. Keep stirring until liquid thickens slightly then turn off heat and plate; serve over steamed white rice. Finish with the citrus juice. Enjoy! Mahal Kita!