Filipino-Style Beef Picadillo with Chayote Squash & Jasmine Rice

Filipino-Style Beef Picadillo

with Chayote Squash & Jasmine Rice

2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

The name “picadillo” is given to a wide variety of dishes from Spain, Latin America and the Philippines. Though the ingredients change with each region, all picadillos are a rich blend of cultures, techniques and flavors. In this Southeast Asian version, we’ve included coconut vinegar, a delicious variety made from the fermented sap of the coconut tree. Though it doesn’t retain much “coconutty” flavor, this vinegar’s mix of sweet and sour adds a bold balance to this traditional dish.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Filipino-Style Beef Picadillo with Chayote Squash & Jasmine Rice
Title
  • 4 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 Chayote Squash
  • 1 Tomato
  • 1 Yellow Onion
  • ¾ lb Yukon Gold Potatoes
  • ¾ cup Jasmine Rice
  • 10 oz Ground Beef
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Coconut Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot, onion and potatoes. Trim off and discard the top and bottom ends of the chayote squash; then, using a peeler, remove the skin. Halve the squash lengthwise; remove and discard the large, soft seed; medium dice the squash. Medium dice the tomato.
Cook the rice:
2 Cook the rice:
In a small pot, heat the rice, a big pinch of salt and 1¼ cups of water to boiling on high. Once boiling, cover, reduce the heat to low and simmer 10 to 13 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the finished rice with a fork.
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic, ginger, carrot and potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until fragrant and softened.
Add the beef:
4 Add the beef:
Increase the heat to medium-high. Add the beef and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the beef is browned and cooked through.
Add the tomatoes, chayote & liquids:
5 Add the tomatoes, chayote & liquids:
Add the tomato, soy sauce, coconut vinegar, chayote and 1 cup of water to the pot; season with pepper. Bring the mixture to a boil then reduce the heat to medium. Simmer, stirring occasionally, 13 to 15 minutes, or until the vegetables are tender and the mixture is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 dishes and top with the beef picadillo. Garnish with the cilantro leaves. Enjoy!

Tips from Home Chefs

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Filipino-Style Beef Picadillo

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot, onion and potatoes. Trim off and discard the top and bottom ends of the chayote squash; then, using a peeler, remove the skin. Halve the squash lengthwise; remove and discard the large, soft seed; medium dice the squash. Medium dice the tomato.
2 Cook the rice:
In a small pot, heat the rice, a big pinch of salt and 1¼ cups of water to boiling on high. Once boiling, cover, reduce the heat to low and simmer 10 to 13 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the finished rice with a fork.
Cook the rice:
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic, ginger, carrot and potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until fragrant and softened.
4 Add the beef:
Increase the heat to medium-high. Add the beef and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the beef is browned and cooked through.
Add the beef:
Add the tomatoes, chayote & liquids:
5 Add the tomatoes, chayote & liquids:
Add the tomato, soy sauce, coconut vinegar, chayote and 1 cup of water to the pot; season with pepper. Bring the mixture to a boil then reduce the heat to medium. Simmer, stirring occasionally, 13 to 15 minutes, or until the vegetables are tender and the mixture is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
6 Plate your dish:
Divide the rice between 2 dishes and top with the beef picadillo. Garnish with the cilantro leaves. Enjoy!
Plate your dish:
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