A Classic Filipino Picadillo Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide similar sweetness with less sugar.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is often cheaper.

In a large mixing bowl, combine water, soy sauce, fish sauce, salt, pepper, accent, tomato powder, minced garlic, chili paste, and raisins. Mix well.

Add and mix in the whole can of Marzano tomatoes.

Peel and chop the carrots and potatoes, and dice the onion.

Add 2 tablespoon of the stir fry oil to a skillet or wok on medium-high heat.

Add the carrots and potatoes, ensuring they are coated well in the oil. Fry the vegetables for about 15 minutes, until the potatoes are slightly brown and the carrots are almost tender.

Remove the vegetable mixture with a slotted spoon and set aside.

Add the remaining tablespoon of stir-fry oil in the same hot wok, add the diced onion, and saute for 3 minutes.

Add the ground beef, and cook thoroughly with the onions.

Add the tomato paste to the mixture, stirring to thoroughly combine.

Add the sauce to the wok and mix thoroughly.

Gently fold in the Manzanilla olives, carrots, and potatoes. Then, add the frozen peas, mixing well.

Let the Picadillo simmer for 5 minutes or until the liquid has reduced by about 1/4.

Remove from heat, and serve on a bed of white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary