Beef Giniling: A Classic Filipino Ground Beef Recipe
Beef Giniling: A Classic Filipino Ground Beef Recipe
Contents
Beef giniling is a hearty Filipino stew made with ground beef simmered with potatoes, carrots, bell peppers, and peas in a rich tomato-based sauce. This comforting one-pot dish is often served over rice and is a versatile family favorite that can be customized with various vegetables.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 kg (2.2 lbs) ground beef
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 5 cloves garlic, minced
- 2 medium potatoes, cubed
- 2 medium carrots, cubed
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced (optional)
- 2 tomatoes, diced (or 1 cup tomato sauce)
- 1 cup frozen green peas
- ¼ cup soy sauce
- ¼ cup oyster sauce (optional)
- 2 cups beef broth
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup water (for soaking vegetables)
Instructions
- Soak cubed potatoes and carrots in 1 cup water for 5 minutes, then drain.
- Heat oil in a large skillet or pot over medium-high heat. Brown the ground beef until no longer pink (about 7 minutes). Drain excess oil, leaving about 2 tbsp.
- Add garlic and onions, sauté until onions are translucent (about 5 minutes).
- Add drained potatoes and carrots, sauté for 1 minute.
- Stir in bell peppers and diced tomatoes (or tomato sauce).
- Pour in soy sauce, oyster sauce (if using), beef broth, and sugar. Mix well.
- Reduce heat to medium, cover and simmer for 15 minutes, stirring every 5 minutes.
- Add green peas and season with salt and pepper. Cook uncovered for 5 more minutes until vegetables are tender and sauce thickens.
- Serve hot with steamed rice.
Recipe Tips & Variations
- Meat options: Can substitute with ground pork or chicken for different flavors
- Additional mix-ins: Some versions include raisins, hard-boiled eggs, or olives
- Texture tip: For thicker sauce, simmer uncovered longer
- Spice option: Add chili flakes for a spicy kick
- Storage: Keeps well in refrigerator for 3-4 days or frozen for up to 3 months
Frequently Asked Questions
What’s the difference between giniling and picadillo?
While similar, giniling is the Filipino version typically using tomato sauce/soy sauce, while picadillo often includes olives and capers with Spanish/Mexican influences.
Can I make beef giniling ahead of time?
Yes, it actually tastes better the next day as flavors meld. Reheat gently with a splash of water if needed.
What are the best side dishes for beef giniling?
Traditional accompaniments include:
- Steamed white rice
- Fried eggs (tortang giniling)
- Atchara (pickled green papaya)
- Fresh sliced tomatoes
How can I make this recipe healthier?
- Use lean ground beef or turkey
- Increase vegetable ratios
- Reduce sodium by using low-sodium soy sauce
- Serve with cauliflower rice instead of white rice
Related guides
- The Complete Guide to Beef Caldereta (Kalderetang Baka)
- Beef Mechado: A Classic Filipino Tomato-Based Beef Stew Recipe
- Beef Morcon: A Classic Filipino Dish
- Beef Nilaga: A Filipino Comfort Soup
- Beef Pares: The Ultimate Filipino Braised Beef Recipe