17 Delicious Filipino Ground Beef Recipes Amazing

Ever find yourself staring at a package of ground beef, wondering how to spice up your dinner routine? Look no further! We’ve rounded up 17 delicious Filipino ground beef recipes that are sure to bring excitement to your table. From savory sisig to hearty embutido, these dishes blend comfort with bold flavors, perfect for any home cook ready to explore the rich tastes of Filipino cuisine. Dive in and discover your next favorite meal!

Filipino Beef Giniling

Filipino Beef Giniling is a comforting dish that brings warmth to any table, its rich flavors and hearty texture making it a beloved meal for families across the globe.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced potatoes
• 1 cup diced carrots
• 1/2 cup peas
• 1/2 cup raisins
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 1 tbsp minced garlic
• 1/2 cup diced onions
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add 1/2 cup diced onions and 1 tbsp minced garlic to the pan, sautéing until the onions are translucent, about 3 minutes.
3. Add 1 lb ground beef to the pan, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Stir in 1 cup diced potatoes and 1 cup diced carrots, cooking for another 5 minutes until slightly softened.
5. Mix in 1/2 cup peas, 1/2 cup raisins, 1/2 cup tomato sauce, and 1/4 cup soy sauce, combining well.
6. Season with 1/2 tsp ground black pepper and 1/2 tsp salt, stirring to distribute the seasoning evenly.
7. Reduce the heat to low (200°F), cover the pan, and simmer for 15 minutes, stirring occasionally to prevent sticking.
8. Remove from heat and let stand covered for 5 minutes before serving.

Lusciously tender with a sweet and savory balance, this dish pairs wonderfully with steamed rice or can be enjoyed on its own for a lighter meal.

Beef Picadillo Filipino Style

Now, as the evening light fades, I find myself drawn to the comforting embrace of Beef Picadillo Filipino Style, a dish that marries the hearty richness of beef with the vibrant, tangy notes of Filipino cuisine. It’s a recipe that feels like home, yet whispers of distant shores.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 cup diced potatoes
• 1 cup diced carrots
• 1/2 cup raisins
• 1/2 cup green olives, sliced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 cup tomato sauce
• 1/2 cup water
• 1 tsp ground black pepper

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add minced garlic and diced onion, sauté until translucent, about 2 minutes.
3. Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in diced potatoes and carrots, cooking for another 3 minutes until slightly softened.
5. Pour in soy sauce, vinegar, and tomato sauce, mixing well to combine.
6. Add water, brown sugar, and ground black pepper, stirring to dissolve the sugar.
7. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
8. Uncover, add raisins and green olives, and simmer for an additional 5 minutes until the sauce thickens slightly.
9. Remove from heat and let stand for 2 minutes before serving.

Here, the beef picadillo emerges with a delightful contrast of textures—tender beef, soft vegetables, and the occasional pop of sweetness from raisins. The flavors are a harmonious blend of savory, tangy, and sweet, perfect when spooned over steamed rice or tucked into warm tortillas for a comforting meal.

Filipino Style Beef Empanadas

Now, as the evening light fades, I find myself drawn to the comforting embrace of Filipino Style Beef Empanadas, a dish that carries the warmth of home and the zest of adventure in every bite. It’s a recipe that whispers stories of family gatherings and the simple joy of sharing food made with love.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 lb ground beef
• 1/2 cup potatoes, diced
• 1/2 cup carrots, diced
• 1/4 cup raisins
• 1/4 cup green peas
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp ground black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup chilled, cubed unsalted butter, working it into the flour with your fingers until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten.
4. Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté 1 small minced onion and 2 cloves minced garlic until fragrant.
5. Add 1 lb ground beef, cooking until browned. Stir in 1 tbsp soy sauce, 1 tbsp fish sauce, and 1/2 tsp ground black pepper.
6. Mix in 1/2 cup diced potatoes, 1/2 cup diced carrots, 1/4 cup raisins, and 1/4 cup green peas. Cook until the vegetables are tender, about 10 minutes. Tip: The filling should be moist but not watery; cook off excess liquid if necessary.
7. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
8. Place a heaping tablespoon of filling on one half of each circle. Fold the dough over, sealing the edges with a fork. Tip: For a golden finish, brush the empanadas with beaten egg before baking.
9. Bake for 20-25 minutes, or until golden brown.

Golden and flaky, these empanadas offer a delightful contrast between the crisp crust and the savory-sweet filling. Serve them with a side of spicy vinegar dip to elevate the flavors, or enjoy them as they are, perfect for a quiet moment or a lively gathering.

Beef Lumpia

Wandering through the flavors of the Philippines, beef lumpia stands out as a crispy, savory delight that brings people together. It’s a dish that carries the warmth of shared meals and the joy of crunchy, golden bites.

Ingredients

• 1 lb ground beef
• 1 cup carrots, julienned
• 1 cup onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pack lumpia wrappers (about 25 pieces)
• 1 cup cooking oil

Instructions

1. In a large pan over medium heat, sauté garlic and onions until translucent, about 2 minutes.
2. Add ground beef to the pan, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in carrots, soy sauce, salt, and black pepper, cooking for another 3 minutes until carrots are slightly soft. Let the mixture cool to room temperature.
4. Place a lumpia wrapper on a flat surface, spoon 2 tablespoons of the beef mixture onto the wrapper, and fold according to package instructions, sealing the edge with a bit of water.
5. Heat oil in a deep pan to 350°F, then fry lumpia in batches until golden brown, about 3 minutes per side. Drain on paper towels.
6. Tip: Ensure the oil is at the right temperature to avoid soggy lumpia. Tip: Don’t overfill the wrappers to prevent bursting during frying. Tip: Let the cooked lumpia rest for a minute before serving to enhance crispiness.

Each bite of beef lumpia offers a satisfying crunch, revealing a flavorful and tender filling inside. Serve them with a sweet chili sauce for dipping or alongside a fresh green salad to balance the richness.

Filipino Beef Siomai

Remembering the first time I tasted Filipino Beef Siomai, it was like uncovering a hidden gem in the vast world of dumplings, its flavors tenderly wrapped in a delicate casing, offering a comforting bite that lingered in memory.

Ingredients

• 1 lb ground beef
• 1/2 cup minced onion
• 1/4 cup minced carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ground black pepper
• 1 pack siomai wrappers
• 1/4 cup water (for sealing wrappers)

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup minced onion, 1/4 cup minced carrots, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp ground black pepper. Mix until well incorporated.
2. Place a siomai wrapper on your palm and spoon 1 tbsp of the beef mixture into the center. Tip: Keep the wrappers covered with a damp cloth to prevent drying.
3. Using your fingers, gently fold the wrapper around the filling, pleating the edges to seal. Dip your finger in water and moisten the edges if needed to help them stick.
4. Prepare a steamer by bringing water to a boil over medium-high heat. Arrange the siomai in the steamer, ensuring they are not touching to prevent sticking.
5. Steam the siomai for 15-20 minutes, or until the wrappers become translucent and the filling is cooked through. Tip: Check the water level occasionally to ensure it doesn’t dry out.
6. Serve the siomai hot with soy sauce and calamansi or lemon wedges on the side. Tip: For an extra layer of flavor, lightly fry the steamed siomai in a bit of oil until the bottoms are crispy.

Carefully crafted, each bite of these siomai offers a juicy interior with a hint of sweetness from the carrots, balanced by the savory depth of soy sauce and sesame oil. Try serving them atop a bed of steamed rice, drizzled with a spicy vinegar dip for a hearty meal.

Beef and Potato Croquettes

Gently, the evening unfolds, and with it, the craving for something comforting yet unpretentious. Beef and potato croquettes, with their golden crust and tender heart, seem to whisper the promise of home.

Ingredients

• 2 cups mashed potatoes
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, combine 2 cups mashed potatoes, 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Mix until well combined.
2. Shape the mixture into small cylinders, about 3 inches long and 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Heat 2 cups vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
4. Fry the croquettes in batches, avoiding overcrowding, for 3-4 minutes or until golden brown. Tip: Maintain the oil temperature for even cooking.
5. Remove the croquettes with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute to crisp up further.

Each bite reveals a contrast of textures—crispy outside, soft inside—with the savory depth of beef and the subtle sweetness of potatoes. Serve them atop a salad for a light meal or with a dipping sauce for a comforting snack.

Filipino Beef Morcon

Lingering in the quiet of the kitchen, the rich aroma of Filipino Beef Morcon begins to unfold, a dish that weaves together the comfort of home with the elegance of a festive meal. Its layers tell a story, much like the pages of a well-loved journal, inviting you to savor each moment and every flavor.

Ingredients

• 2 lbs beef flank, sliced thinly into large sheets
• 1/2 cup soy sauce
• 1/4 cup calamansi juice
• 1/2 cup breadcrumbs
• 1/2 cup grated cheddar cheese
• 1/4 cup sweet pickle relish
• 2 hard-boiled eggs, sliced
• 2 pieces carrots, julienned
• 2 pieces hotdogs, sliced lengthwise
• 1/4 cup raisins
• 1/2 cup tomato sauce
• 1 cup beef broth
• 2 tbsp cooking oil
• 1 tsp ground black pepper
• Kitchen twine for tying

Instructions

1. In a bowl, marinate the beef slices in soy sauce and calamansi juice for at least 1 hour to tenderize and infuse flavor.
2. Lay a marinated beef slice flat on a clean surface. Evenly sprinkle breadcrumbs, then layer with cheese, relish, eggs, carrots, hotdogs, and raisins, leaving a 1-inch border.
3. Roll the beef tightly around the fillings, securing with kitchen twine at 1-inch intervals to maintain shape during cooking.
4. Heat oil in a pan over medium heat. Brown the beef rolls on all sides, about 2 minutes per side, to develop a rich color and flavor.
5. Pour in tomato sauce and beef broth, then season with black pepper. Bring to a simmer, then lower the heat to maintain a gentle bubble.
6. Cover and cook for 1.5 hours, turning the rolls halfway, until the beef is tender and the sauce has thickened slightly.
7. Remove the twine before slicing. Serve warm, with the sauce spooned over the top.

Unwrapping the morcon reveals a mosaic of flavors and textures, from the tender beef to the creamy eggs and sweet bursts of raisins. For a festive touch, arrange the slices on a platter and garnish with fresh parsley, turning this hearty dish into a centerpiece worthy of any celebration.

Beef Caldereta

How quietly the evening settles in, much like the slow simmer of a pot of Beef Caldereta, a dish that carries the warmth of home and the richness of tradition in every bite. This recipe, a beloved Filipino classic, transforms simple ingredients into a hearty, flavorful stew that’s perfect for gathering around the table.

Ingredients

– 2 lbs beef chuck, cut into 2-inch cubes
– 1 cup tomato sauce
– 1 cup beef broth
– 1/2 cup liver spread
– 1/2 cup green olives
– 1/2 cup red bell pepper, sliced
– 1/2 cup green bell pepper, sliced
– 1/2 cup potatoes, cubed
– 1/2 cup carrots, cubed
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 2 tbsp cooking oil
– 1 tbsp garlic, minced
– 1 tbsp onion, minced
– 1 tsp ground black pepper

Instructions

1. Heat 2 tbsp cooking oil in a large pot over medium heat (350°F).
2. Sauté 1 tbsp minced garlic and 1 tbsp minced onion until fragrant, about 2 minutes.
3. Add 2 lbs beef chuck cubes and brown on all sides, approximately 5 minutes.
4. Pour in 1/4 cup soy sauce and 1/4 cup vinegar, then simmer uncovered for 10 minutes to allow the meat to absorb the flavors.
5. Stir in 1 cup tomato sauce and 1 cup beef broth, then bring to a boil.
6. Reduce heat to low (200°F), cover, and simmer for 1 hour or until the beef is tender.
7. Add 1/2 cup liver spread, stirring until fully incorporated into the sauce.
8. Mix in 1/2 cup green olives, 1/2 cup red bell pepper, 1/2 cup green bell pepper, 1/2 cup potatoes, and 1/2 cup carrots.
9. Continue to simmer for another 15 minutes or until the vegetables are tender.
10. Season with 1 tsp ground black pepper, then remove from heat.
With its tender beef and vibrant vegetables, Beef Caldereta offers a delightful contrast of textures, from the softness of the potatoes to the slight crunch of the bell peppers. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the rich, savory sauce.

Filipino Beef Mechado

Just like the slow simmering of a pot on a quiet afternoon, Filipino Beef Mechado is a dish that invites patience and rewards it with deep, comforting flavors. It’s a stew that carries the warmth of home, with tender beef and a rich tomato sauce that melds together over hours.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup soy sauce
• 1/4 cup calamansi juice or lemon juice
• 1/2 cup tomato sauce
• 1 cup beef broth
• 2 tbsp cooking oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 large potatoes, quartered
• 1 large carrot, sliced into rounds
• 1 bell pepper, sliced
• 1 bay leaf
• 1 tsp sugar
• 1/2 tsp ground black pepper

Instructions

1. In a large bowl, marinate the beef cubes in soy sauce and calamansi juice for at least 30 minutes. Tip: For deeper flavor, marinate overnight in the refrigerator.
2. Heat oil in a large pot over medium heat. Brown the beef cubes in batches, ensuring each piece is seared on all sides. Remove and set aside.
3. In the same pot, sauté onions until translucent, then add garlic and cook until fragrant.
4. Return the beef to the pot. Add tomato sauce, beef broth, bay leaf, sugar, and black pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender. Tip: Check occasionally and add water if the sauce reduces too much.
6. Add potatoes, carrots, and bell pepper. Simmer for another 20 minutes, or until the vegetables are tender. Tip: The potatoes should be soft but not falling apart.
7. Adjust seasoning if necessary, then remove the bay leaf before serving.

Kindly let the stew rest for a few minutes before serving to allow the flavors to settle. The beef should be fork-tender, with the vegetables soaking up the savory sauce. Serve it over a bed of steamed rice, or with a side of crusty bread to mop up the rich, tomato-based gravy.

Beef Kare-Kare

How quietly the flavors of the Philippines find their way into our kitchens, offering a taste of home or a new adventure. Beef Kare-Kare, a rich and savory stew, is a dish that demands patience and rewards with depth, its peanut sauce clinging to tender meat and crisp vegetables.

Ingredients

• 2 lbs beef oxtail, cut into 2-inch pieces
• 1 cup peanut butter
• 1/2 cup annatto seeds
• 1/4 cup vegetable oil
• 4 cups water
• 1 large eggplant, sliced into 1-inch rounds
• 1 bundle bok choy, trimmed
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp fish sauce
• 1 tsp ground black pepper

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add annatto seeds and cook for 2 minutes until the oil turns red. Strain and discard seeds, reserving the oil.
2. Increase heat to medium-high. In the same pot, sear oxtail pieces in annatto oil until browned on all sides, about 5 minutes per side.
3. Add garlic and onion to the pot. Sauté until translucent, about 3 minutes.
4. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until the meat is tender.
5. Stir in peanut butter, fish sauce, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
6. Add eggplant, bok choy, and green beans. Cook for another 5 minutes until vegetables are tender but still vibrant.
7. Tip: For a smoother sauce, blend the peanut butter with a cup of the stewing liquid before adding it back to the pot.
8. Tip: To enhance the flavor, toast the annatto seeds lightly before infusing the oil.
9. Tip: Serve immediately to enjoy the contrast of textures, from the creamy sauce to the crisp vegetables.

Zesty and comforting, Beef Kare-Kare is a melody of textures, with the crunch of fresh vegetables against the fork-tender oxtail. Try serving it over a mound of steamed rice, letting the sauce seep into every grain for a truly satisfying meal.

Filipino Beef Afritada

Venturing into the heart of Filipino cuisine, we find a dish that warms the soul with its rich flavors and comforting presence. Filipino Beef Afritada, a stew that marries tender beef with a vibrant tomato sauce, is a testament to the simplicity and depth of home cooking.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups tomato sauce
• 1 cup water
• 2 potatoes, peeled and quartered
• 2 carrots, peeled and sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 lbs beef chuck cubes and brown on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
3. Add 1 large diced onion and 4 cloves minced garlic, sauté until translucent, about 3 minutes.
4. Stir in 1 sliced red bell pepper and 1 sliced green bell pepper, cook for another 2 minutes.
5. Pour in 2 cups tomato sauce and 1 cup water, then add 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a simmer.
6. Cover and reduce heat to low, simmering for 1 hour until the beef is tender. Tip: Check occasionally to stir and add water if necessary.
7. Add 2 quartered potatoes and 2 sliced carrots, simmer uncovered for another 20 minutes until vegetables are tender. Tip: The sauce should thicken slightly but remain pourable.
8. Remove the bay leaf before serving.

Mellow and hearty, the Beef Afritada offers a delightful contrast between the softness of the beef and the slight crunch of the vegetables. Serve it over a bed of steamed rice to soak up the rich tomato sauce, or alongside a crisp green salad for a refreshing contrast.

Beef Menudo

Fond memories often simmer in the pot as much as the ingredients do, and today, we’re stirring up a classic that warms the soul as much as it fills the belly. Beef Menudo, a hearty stew rich with tradition and flavor, invites us to slow down and savor each bite.

Ingredients

• 2 lbs beef tripe, cleaned and cut into 1-inch pieces
• 1 cup tomato sauce
• 1 cup beef broth
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 potatoes, peeled and cubed
• 1 carrot, peeled and sliced
• 1 tsp paprika
• 1/2 tsp cumin
• Salt to taste

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Add 1 large diced onion and 3 minced garlic cloves, sautéing until translucent, about 5 minutes.
3. Introduce 2 lbs of beef tripe to the pot, browning on all sides for 10 minutes to develop flavor.
4. Pour in 1 cup tomato sauce and 1 cup beef broth, stirring to combine.
5. Season with 1 tsp paprika, 1/2 tsp cumin, and salt to taste, then bring to a simmer.
6. Cover and reduce heat to low, cooking for 2 hours until the tripe is tender.
7. Add 1 diced red bell pepper, 1 diced green bell pepper, 2 cubed potatoes, and 1 sliced carrot to the pot.
8. Continue to simmer uncovered for another 30 minutes, or until vegetables are tender.
9. Adjust seasoning if necessary, then remove from heat.

Gently ladled into bowls, this Beef Menudo boasts a tender tripe and vibrant vegetables swimming in a richly spiced broth. Serve it with a side of warm tortillas or over a bed of rice for a comforting meal that speaks directly to the heart.

Filipino Beef Sinigang

Moments like these call for a dish that warms the soul, a comforting embrace in the form of a steaming bowl of Filipino Beef Sinigang. Its tangy broth and tender beef pieces tell a story of home, of shared meals and quiet afternoons.

Ingredients

• 2 lbs beef shank, cut into chunks
• 8 cups water
• 1 large onion, quartered
• 2 tomatoes, quartered
• 1 packet (1.41 oz) sinigang mix
• 1 bunch kangkong (water spinach), stems trimmed
• 3 pieces gabi (taro), peeled and quartered
• 2 pieces green chili pepper
• 1 tbsp fish sauce

Instructions

1. In a large pot, bring 8 cups of water to a boil over high heat.
2. Add the beef shank chunks and boil for 5 minutes, then drain and rinse the beef to remove impurities.
3. Return the beef to the pot, add 8 cups of fresh water, and bring to a boil again.
4. Add the quartered onion and tomatoes to the pot, reduce heat to medium, and simmer for 1.5 hours or until the beef is tender.
5. Stir in the sinigang mix and fish sauce, then add the gabi pieces. Simmer for another 10 minutes or until the gabi is soft.
6. Add the kangkong and green chili pepper, simmer for 2 minutes until the vegetables are just tender.
7. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.

Best enjoyed with a side of steamed rice, the sinigang’s broth is a delightful balance of sour and savory, with the beef so tender it falls apart at the touch. The kangkong adds a slight crunch, making each spoonful a texture-rich experience.

Beef Bulalo

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a pot of Beef Bulalo, a Filipino soup known for its rich broth and tender meat. It’s a dish that asks for patience, rewarding you with flavors that are both robust and soothing.

Ingredients

• 2 lbs beef shanks
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tsp whole peppercorns
• 8 cups water
• 2 ears corn, cut into 3 pieces each
• 1 small cabbage, quartered
• 2 medium potatoes, quartered
• 1 bunch bok choy

Instructions

1. In a large pot, combine beef shanks, onion, garlic, fish sauce, peppercorns, and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 2 hours, skimming off any foam that rises to the surface. Tip: Keeping the broth clear enhances both its appearance and flavor.
3. Add corn and potatoes to the pot, cover, and simmer for another 30 minutes. Tip: The corn adds a subtle sweetness that balances the savory broth.
4. Gently place cabbage and bok choy into the pot, cover, and simmer for 10 minutes. Tip: Adding the greens last ensures they retain their vibrant color and crisp texture.
5. Turn off the heat and let the soup sit for 5 minutes before serving. This allows the flavors to meld beautifully.

Perfect for chilly evenings, the Beef Bulalo’s broth is a golden elixir, rich with the essence of beef and aromatics. Serve it with a side of steamed rice to soak up every last drop, or enjoy it as is for a lighter meal.

Filipino Beef Tapa

Yesterday, as the early morning light filtered through my kitchen window, I found myself lost in the comforting ritual of preparing a dish close to my heart, Filipino Beef Tapa. Its rich, savory flavors and tender texture make it a beloved breakfast staple, yet its simplicity speaks to the soul, offering a moment of quiet reflection before the day begins.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tsp ground black pepper
• 2 tbsp cooking oil

Instructions

1. In a large bowl, combine 1/4 cup soy sauce, 1/4 cup vinegar, 1/4 cup brown sugar, 4 cloves minced garlic, and 1 tsp ground black pepper. Stir until the sugar dissolves completely.
2. Add 1 lb thinly sliced beef sirloin to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
3. Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer, reserving the marinade. Cook for 2-3 minutes per side until lightly browned.
4. Pour the reserved marinade over the beef. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and the beef is fully cooked.
5. Remove from heat and let it rest for 2 minutes before serving. This allows the beef to absorb more of the sauce, enhancing its juiciness.

Every bite of this Beef Tapa offers a perfect balance of sweet, salty, and tangy flavors, with the garlic adding a subtle warmth. Serve it alongside garlic fried rice and a sunny-side-up egg for a traditional Filipino breakfast, or wrap it in lettuce leaves for a lighter, modern twist.

Beef Adobo

Amidst the quiet hum of the kitchen, the rich aroma of Beef Adobo begins to weave its story, a tender narrative of savory and tang, simmered slowly to perfection.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup water
• 5 cloves garlic, minced
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp vegetable oil

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs beef chuck cubes in a single layer, searing until browned on all sides, about 3 minutes per side.
3. Stir in 5 cloves minced garlic, cooking until fragrant, about 30 seconds.
4. Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 tsp whole black peppercorns and 3 bay leaves, then bring the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender.
7. Uncover and increase heat to medium, simmering for an additional 10 minutes to reduce the sauce slightly.
8. Remove bay leaves before serving.

Comforting in its simplicity, the Beef Adobo offers a melt-in-your-mouth tenderness, with a sauce that’s richly layered yet strikingly balanced. Serve it over a mound of steamed rice, or alongside a crisp, green salad for a contrast in textures.

Filipino Beef Steak

Kindly, let me share with you a dish that feels like a warm embrace on a quiet evening, the Filipino Beef Steak. It’s a simple yet profound meal that marries the richness of beef with the tangy sweetness of citrus, a testament to the comfort found in Filipino kitchens.

Ingredients

– 1.5 lbs beef sirloin, thinly sliced
– 1/2 cup soy sauce
– 1/2 cup calamansi juice (or lemon juice as substitute)
– 1/4 cup brown sugar
– 4 cloves garlic, minced
– 1 large onion, sliced into rings
– 2 tbsp vegetable oil
– 1/2 tsp ground black pepper

Instructions

1. In a large bowl, combine soy sauce, calamansi juice, brown sugar, minced garlic, and ground black pepper to create the marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat (350°F).
4. Remove beef from marinade, reserving the marinade for later use. Sear the beef in the skillet for 2 minutes on each side, or until lightly browned.
5. Pour the reserved marinade over the beef in the skillet. Bring to a simmer, then reduce heat to low (200°F) and cook for 10 minutes, or until the sauce thickens slightly.
6. Add the onion rings to the skillet, stirring gently to combine. Cook for an additional 2 minutes, or until onions are just softened but still retain some crunch.
7. Serve hot over steamed rice, allowing the savory-sweet sauce to seep into the grains.Savor the tender slices of beef, each bite a harmony of savory and sweet, with the onions adding a crisp contrast. This dish shines when shared, but it’s just as comforting savored alone, with the sauce begging to be sopped up with every last grain of rice.

Conclusion

These 17 Delicious Filipino Ground Beef Recipes offer a treasure trove of flavors waiting to spice up your mealtime. Whether you’re craving something savory, sweet, or a bit of both, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!