We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Filipino-Style Beef Picadillo
with Chayote Squash & Jasmine Rice
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 700 Cals/serving
-
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.
Get Cooking
fresh
ingredients
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
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered