Giniling (Filipino ground beef with potatoes)
A homey Filipino beef stew-fry with potatoes, carrots and peas in a savory tomato sauce, made for spooning over lots of rice.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.55 a serving
- 630 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 russet potato, cut into ½-inch cubes
- 1 carrot, peeled and cut into ½-inch cubes
- 1 lb 85/15 ground beef
- 1 can tomato sauce
- 1 tsp fish sauce
- ½ cup frozen peas
- 2 tbsp raisins (optional)
From your pantry
- 2¾ cups water, divided
- ½ tsp salt, divided
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- ½ tsp black pepper
Each serving has about 630 calories, 30 g protein, 78 g carbs and 21 g fat, and costs about $2.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No russet potatoes? Yukon Gold potatoes work.
- No 85/15 ground beef? 90/10 ground beef works.
- No tomato sauce? Crushed tomatoes work.
- No frozen peas? Frozen mixed vegetables work.
- No raisins? Dried cranberries work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear. Put it in a with 2¼ cups water and ¼ teaspoon salt and over high.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn to low and cook 18 minutes.
Low heatTimer: 18 min
While it cooks, the onion, the garlic, and cut the potato and carrot into small ½-inch .
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Dolly’s tip: Small, even cubes cook through in the sauce in about 15 minutes.Heat the oil in a large with a lid over medium and cook the onion and garlic 3 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 3 min
Turn the heat to medium-high, add the beef, and cook 7 to 8 minutes, breaking it up, until no pink is left. Spoon off the fat.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the potato, carrot, tomato sauce, soy sauce, fish sauce, pepper and remaining ½ cup water, and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and 15 minutes, until the potatoes are tender.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 15 min
Stir in the peas and raisins and cook 3 minutes, uncovered, until the peas are hot.
Low heatTimer: 3 min
Taste, add the last ¼ teaspoon salt if it needs it, and serve over the rice.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Taco rice
40 min
Slow cooker Japanese beef curry
540 min
Mexican beef and rice
45 min
Mongolian ground beef
35 min
High-protein dinners ›Pantry dinners ›What to make with canned tomatoes and rice ›What to make with carrots and potatoes ›What to make with ground beef and canned tomatoes ›