This Spicy Minced Beef is one of the regular dish I make when I was still in the Philippines. Back there, we call it “Giniling” which simply means ground meat. Most of the time I used beef to make this dish because it has less fat than pork, but you can use lean pork if that’s what you have or maybe chicken or even tofu for a healthier option. There’s 2 ways that I make this, either the spicy dry or the one with slight sauce. The spicy dry is great for mixing in with rice, like fried rice or making lettuce wraps or as filling for empanadas and bread. The other version is great to eat with steamed rice. The only difference in making those versions is the length of cooking time. You just need to cook a little bit longer to reduce the sauce.

This Spicy Minced Meat is like Huevos Rancheros in some way or maybe not? It’s very tasty and it got plenty of texture from the ground meat itself and the bits and pieces of colorful veggies in it. This version is the reduced sauce version served with egg on top. The egg is optional, but I find that the egg and the minced meat goes well together. It’s simple and easy, and it could be the answer to your busy week dinner dilemma. Check it out and hopefully you will give it a try. Let me show you how I made it. Let’s get started!

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Ingredients:

• 2 tbsp olive oil
• 1/4 cup diced white onions
• 250g ground lean beef
• 1/4 tsp paprika
• 1/4 chili flakes
• 1/2 tsp fine salt
• 1/2 tsp turmeric powder
• 1 small bay leaf
• 1/2 tsp sugar
• 1/8 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup diced carrots
• 1/4 cup diced potato
• 1/4 cup green peas
• 2 tbsp tomato sauce
• 1/2 cup broth (vegetable or beef)
• 1/4 cup bell pepper (any color: red, green, orange or yellow)

Instructions:

1. In a heated pan, add oil, garlic and onion and saute for 5 minutes until fragrant and translucent. Add ground beef, paprika, chili flakes, salt, turmeric powder, black pepper, cayenne pepper, bay leaf and sugar. Cook for another 5 – 10 minutes or until the beef is cooked through and brown. You want it to be slightly crispy but not dry.
2. Add potato, carrots, tomato sauce and broth then simmer 15 minutes or until the sauce is reduced to your liking. Turn of the heat then add bell peppers. Mix just to distribute. If you want a soft bell peppers, you can continue cooking for another 1-2 minutes. Taste and adjust seasonings as desired. Remove the bay leaf before serving.

Serves 2

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