20 Flavorful Filipino Ground Beef Recipes Spicy and Savory

Venture into the vibrant world of Filipino cuisine with these 20 flavorful ground beef recipes that promise to spice up your mealtime! Whether you’re craving something spicy, savory, or a comforting dish that feels like a hug in a bowl, our roundup has got you covered. Perfect for busy weeknights or when you’re in the mood to explore new flavors, these recipes are sure to delight your taste buds. Keep reading to discover your next favorite dish!

Filipino-style ground beef picadillo

Get ready to spice up your dinner routine with a dish that’s as fun to say as it is to eat—Filipino-style ground beef picadillo! This hearty, flavor-packed meal is your ticket to a quick and delicious weeknight dinner that’ll have everyone asking for seconds.

Ingredients

• Ground beef – 1 lb
• Potatoes – 2 cups, diced
• Carrots – 1 cup, diced
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Tomato sauce – 1 cup
• Soy sauce – 2 tbsp
• Bay leaves – 2
• Peas – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Oil – 2 tbsp

Instructions

1. Heat oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add garlic and onion, sauté until fragrant and translucent, about 3 minutes.
3. Increase heat to medium-high, add ground beef, breaking it apart with a spoon, cook until no longer pink, about 5 minutes.
4. Stir in potatoes and carrots, cook for another 5 minutes until slightly softened.
5. Pour in tomato sauce and soy sauce, add bay leaves, salt, and pepper, stir to combine.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
7. Add peas, cook uncovered for an additional 5 minutes until peas are tender and sauce has thickened.
8. Remove bay leaves before serving.

Oh, the joy of digging into this savory, slightly sweet picadillo with its tender chunks of potato and carrot, all swimming in a rich, tomatoey sauce! Serve it over a mound of steaming rice or stuff it into warm pita bread for a fun twist on the traditional.

Spicy beef giniling with potatoes and carrots

Feast your eyes (and soon, your taste buds) on this fiery, flavor-packed dish that’s about to become your weeknight warrior. Spicy beef giniling with potatoes and carrots is the kind of meal that laughs in the face of boring dinners, offering a punch of heat and a hug of hearty comfort in every bite.

Ingredients

• Ground beef – 1 lb
• Potatoes – 2 cups, diced
• Carrots – 1 cup, diced
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Tomato sauce – 1 cup
• Water – 1 cup
• Red pepper flakes – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Oil – 2 tbsp

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add onions and garlic, sauté until onions are translucent (about 3 minutes). Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Increase heat to medium-high, add ground beef, breaking it apart with a spoon. Cook until no pink remains (about 5 minutes).
4. Stir in potatoes and carrots, cook for another 3 minutes. Tip: Uniform dicing ensures even cooking.
5. Pour in tomato sauce and water, then sprinkle red pepper flakes, salt, and black pepper. Stir well.
6. Bring to a boil, then reduce heat to low. Simmer covered for 20 minutes, stirring occasionally. Tip: If it’s too thick, add a splash more water.
7. Uncover, simmer for another 5 minutes to thicken the sauce.

Now, this dish isn’t just a meal; it’s a texture party in your mouth—tender beef, soft potatoes, and carrots with just the right bite, all swimming in a spicy, savory sauce. Serve it over rice, or for a twist, stuff it into warm pita bread for a handheld delight.

Savory beef empanadas with raisins

Get ready to twist, fold, and devour your way into empanada heaven with these savory beef pockets that pack a sweet little surprise with raisins. Perfect for when you want to impress at potlucks or just treat yourself to a handheld delight that’s got more layers than your favorite drama series.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – ½ cup, cold and cubed
• Water – ¼ cup, ice cold
• Ground beef – 1 lb
• Onion – 1, finely chopped
• Raisins – ½ cup
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on these empanadas.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep everything cold for a flaky crust.
3. Gradually add water, stirring until a dough forms. Wrap in plastic and chill for 30 minutes. Patience is key here.
4. While the dough chills, brown the ground beef in a pan over medium heat. Add onion and cook until soft. Stir in raisins. Tip: The raisins add a sweet contrast, so don’t skip them.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Spoon beef mixture onto each circle. Fold over and seal edges with a fork. Brush with beaten egg for that golden glow. Tip: Egg wash is your friend for that professional finish.
7. Bake for 25 minutes or until golden brown. Let them cool slightly unless you enjoy molten lava beef.

Packed with a juicy, savory-sweet filling and encased in a buttery, flaky crust, these empanadas are a textural dream. Serve them with a side of spicy salsa for an extra kick or enjoy them as is—because sometimes, the best things come in small, handheld packages.

Garlicky beef and mushroom stir-fry

Savory, sizzling, and packed with punch, this garlicky beef and mushroom stir-fry is your ticket to flavor town without the hassle of a long ingredient list or complicated steps. Perfect for those nights when you’re craving something hearty but are short on time (or patience).

Ingredients

• Beef strips – 1 lb
• Mushrooms – 2 cups, sliced
• Garlic – 3 cloves, minced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef strips to the skillet, spreading them out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the beef strips and cook for another 2 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
4. Add minced garlic to the skillet, stirring quickly for 30 seconds until fragrant.
5. Toss in the sliced mushrooms, stirring to combine with the beef and garlic. Cook for 4 minutes, or until the mushrooms are tender.
6. Pour soy sauce over the mixture, stirring to coat evenly. Cook for an additional 1 minute to let the flavors meld. Tip: For a deeper flavor, let the soy sauce caramelize slightly by not stirring for the last 30 seconds.
7. Remove from heat and serve immediately. Tip: Garnish with a sprinkle of sesame seeds for a nutty crunch.

Bold flavors and tender textures make this dish a weeknight winner. Serve it over a bed of steaming rice or wrap it in lettuce leaves for a low-carb twist that’s just as delicious.

Sweet and tangy beef lumpia filling

Just when you thought lumpia couldn’t get any better, we’re throwing a sweet and tangy beef twist into the mix that’ll have your taste buds doing the cha-cha. Perfect for those who like their snacks with a side of sass and a punch of flavor.

Ingredients

• Ground beef – 1 lb
• Brown sugar – ¼ cup
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Onion – 1 small, diced
• Lumpia wrappers – 20 pieces
• Oil – for frying

Instructions

1. In a pan over medium heat, sauté garlic and onion until fragrant, 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 brown sugar, soy sauce, and vinegar, mixing well to combine. Cook for another 3 minutes until the mixture is slightly caramelized. Tip: Don’t rush the caramelization—this is where the magic happens!
4. Remove from heat and let the filling cool to room temperature. Tip: Cooling prevents the wrappers from getting soggy.
5. Place a tablespoon of the filling onto a lumpia wrapper and roll tightly, sealing the edge with a bit of water. Tip: Keep the rolls snug to avoid filling spillage during frying.
6. Heat oil in a deep pan to 350°F and fry the lumpia in batches until golden brown, about 2-3 minutes per side.
7. Drain on paper towels to remove excess oil.

Fantastically crispy on the outside with a juicy, sweet, and tangy center, these beef lumpia rolls are a game-changer. Serve them with a spicy dipping sauce to kick the flavor up a notch, or enjoy them as is for a snack that’s downright addictive.

Creamy beef and potato stew

Alright, let’s dive into a dish that’s like a warm hug on a chilly evening—creamy beef and potato stew. This isn’t just any stew; it’s the kind that makes you want to cancel plans just to stay in and savor every spoonful.

Ingredients

• Beef chuck – 1.5 lbs, cubed
• Potatoes – 3 cups, diced
• Heavy cream – 1 cup
• Beef broth – 2 cups
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat a large pot over medium-high heat and melt the butter.
2. Add the beef cubes to the pot and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Sprinkle the flour over the beef, stirring to coat evenly, and cook for 1 minute.
4. Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: Those bits are flavor gold!
5. Add the diced potatoes, salt, and black pepper to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Stir in the heavy cream and cook for an additional 5 minutes to warm through.

Finally, this stew is a masterpiece of creamy, hearty goodness with tender beef and potatoes that practically melt in your mouth. Serve it in a bread bowl for an edible dish experience that’s as fun as it is delicious.

Beef and bell pepper sisig

Unbelievably delicious and packed with flavor, this Beef and Bell Pepper Sisig is about to become your weeknight hero. It’s the kind of dish that makes you wonder how something so simple can taste so darn good, with a playful kick that’ll have your taste buds dancing.

Ingredients

• Beef – 1 lb, thinly sliced
• Bell peppers – 2 cups, sliced
• Onion – 1 cup, chopped
• Garlic – 3 cloves, minced
• Soy sauce – 2 tbsp
• Lemon juice – 1 tbsp
• Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat oil in a large pan over medium-high heat (350°F) until shimmering.
2. Add beef slices, spreading them out in the pan. Cook for 5 minutes without stirring to get a nice sear.
3. Flip the beef and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully browned.
4. Add garlic and onion to the pan. Sauté for 2 minutes until fragrant.
5. Toss in the bell peppers, cooking for another 3 minutes until they’re just tender but still crisp. Tip: Keeping the peppers slightly crunchy adds a delightful texture contrast.
6. Pour in soy sauce and lemon juice, stirring to coat everything evenly. Cook for 1 minute more. Tip: A splash of water can help deglaze the pan and pick up all those tasty browned bits.
7. Season with salt, give it one final stir, and remove from heat.

Rich in umami with a zesty tang, this sisig is a riot of flavors and textures. Serve it sizzling hot over rice or wrap it in lettuce leaves for a low-carb twist that’s just as satisfying.

Crunchy beef and vegetable spring rolls

Kickstart your culinary adventure with these crunchy beef and vegetable spring rolls that promise to be the life of your party or the quiet hero of your snack time. Packed with flavor and a satisfying crunch, they’re the perfect excuse to play with your food.

Ingredients

• Ground beef – 1 lb
• Shredded cabbage – 2 cups
• Shredded carrots – 1 cup
• Spring roll wrappers – 12
• Soy sauce – 2 tbsp
• Vegetable oil – for frying

Instructions

1. Heat a large pan over medium-high heat and cook the ground beef until no longer pink, about 5 minutes.
2. Add the shredded cabbage and carrots to the pan, cooking for another 3 minutes until vegetables are slightly softened.
3. Stir in the soy sauce, mixing well to combine all ingredients, then remove from heat and let cool slightly.
4. Lay a spring roll wrapper on a clean surface, place 2 tablespoons of the beef mixture in the center, fold the sides over the filling, and roll tightly from the bottom up.
5. Heat vegetable oil in a deep fryer or large pan to 350°F and fry the spring rolls in batches until golden brown, about 2-3 minutes per side.
6. Remove with a slotted spoon and drain on paper towels.

Golden and crispy on the outside, these spring rolls reveal a savory, juicy filling that’s a riot of textures and flavors. Serve them with a side of sweet chili sauce for dipping, or get creative by slicing them into bite-sized pieces for a fun twist on party appetizers.

Beef and green bean stir-fry with oyster sauce

Buckle up, buttercups, because we’re about to dive fork-first into a stir-fry that’s so easy, even your cat could probably whip it up (if it had thumbs, that is). This beef and green bean stir-fry with oyster sauce is the weeknight hero you didn’t know you needed, packing a punch of flavor that’ll have you doing a happy dance around your kitchen.

Ingredients

• Beef – 1 lb, thinly sliced
• Green beans – 2 cups
• Oyster sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until it shimmers, about 1 minute. Tip: A hot pan is key to getting that perfect sear on your beef.
2. Add the thinly sliced beef to the pan, spreading it out in a single layer. Cook for 2 minutes without stirring to let it brown, then flip and cook for another 2 minutes. Remove beef from the pan and set aside.
3. In the same pan, add the green beans and minced garlic. Stir-fry for 3 minutes until the beans are bright green and slightly tender. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Return the beef to the pan with the green beans. Add the oyster sauce, stirring everything together to coat evenly. Cook for another 1 minute to heat through. Tip: Oyster sauce is salty enough on its own, so no need to add extra salt unless you’re a salt fiend.

Crunchy green beans meet tender beef in a glossy, umami-packed oyster sauce hug. Serve it over a mound of steaming rice or, for a low-carb twist, spiralized zucchini noodles. Either way, your taste buds are in for a treat.

Beef and egg fried rice with peas

Buckle up, buttercups, because we’re about to turn last night’s leftovers into today’s triumph with this beef and egg fried rice that’s so good, it’ll make your peas pop with joy!

Ingredients

• Cooked rice – 2 cups
• Beef – 1 cup, diced
• Eggs – 2
• Peas – ½ cup
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F) until shimmering.
2. Add diced beef to the pan, stirring occasionally, until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push beef to one side of the pan, crack eggs into the other side, and scramble until just set, about 2 minutes.
4. Add cooked rice and peas to the pan, breaking up any clumps with a spatula. Tip: Day-old rice works best for fried rice to avoid mushiness.
5. Pour soy sauce over the mixture, stirring constantly to combine everything evenly, about 3 minutes. Tip: Adjust the heat if necessary to prevent burning.
6. Remove from heat and serve immediately.

Absolutely divine! This dish boasts a perfect harmony of textures—tender beef, fluffy eggs, and crisp peas—all wrapped up in a savory soy sauce hug. Try topping it with a fried egg for an extra layer of deliciousness or serve it in a hollowed-out pineapple for a tropical twist that’ll have your taste buds doing the hula.

Spicy beef and coconut milk curry

Yikes, it’s hotter than a jalapeño in July out there, but that’s no excuse to skip on this fiery, creamy dream of a dish. Our Spicy Beef and Coconut Milk Curry is here to make your taste buds dance the cha-cha while your kitchen smells like a tropical paradise.

Ingredients

• Beef – 1 lb, cubed
• Coconut milk – 1 can (13.5 oz)
• Red curry paste – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F) until shimmering.
2. Add beef cubes to the pan, searing each side for 2 minutes until a golden crust forms. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly browned.
3. Stir in red curry paste, coating the beef evenly, and cook for 1 minute to awaken the flavors.
4. Pour in coconut milk, stirring to combine, then bring the mixture to a gentle boil.
5. Reduce heat to low (200°F), cover, and simmer for 45 minutes, stirring occasionally. Tip: The low and slow cooking makes the beef fork-tender.
6. Remove the lid, add salt, and simmer uncovered for an additional 10 minutes to slightly thicken the sauce. Tip: Taste and adjust salt if needed, but remember, the curry paste is already packing heat and flavor.

Now, this curry is a velvety, spicy hug in a bowl, with beef so tender it practically melts at the sight of a fork. Serve it over a mound of jasmine rice or with a side of crispy roti for a meal that’ll have you forgetting all about the summer heat.

Beef and cabbage stir-fry with soy sauce

Now, who said beef and cabbage can’t have a little fun in the pan? This stir-fry is like a party where everyone’s invited, and soy sauce is the life of it. Quick, easy, and packed with flavor, it’s the weeknight hero you didn’t know you needed.

Ingredients

• Beef – 1 lb, thinly sliced
• Cabbage – 2 cups, shredded
• Soy sauce – 3 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef to the skillet, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the beef slices and cook for another 2 minutes until browned. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
4. Add minced garlic to the skillet, stirring for 30 seconds until fragrant.
5. Toss in shredded cabbage, stirring frequently for 3 minutes until it starts to wilt but still has a crunch. Tip: Keep the heat high to avoid steaming the cabbage.
6. Pour soy sauce over the mixture, stirring well to coat everything evenly. Cook for another minute. Tip: For a deeper flavor, let the soy sauce caramelize slightly at the edges of the pan.
7. Remove from heat and serve immediately.

Velvety beef meets crisp cabbage in a soy sauce hug that’s both comforting and exciting. Try serving it over a bed of steamed rice or wrapped in lettuce leaves for a hands-on experience.

Beef and sweet potato hash with onions

Just when you thought your breakfast game couldn’t get any stronger, along comes this beef and sweet potato hash with onions to prove you wrong. It’s the kind of dish that makes you want to high-five your skillet and maybe even write a love letter to your spatula.

Ingredients

• Ground beef – 1 lb
• Sweet potato – 1 large, diced
• Onion – 1 medium, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chopped onion to the skillet, sautéing until translucent, about 3 minutes. Tip: Don’t rush the onions; their sweetness is key.
3. Introduce the diced sweet potato to the party, stirring occasionally until they start to soften, about 5 minutes. Tip: Keep the pieces uniform for even cooking.
4. Crumble in the ground beef, breaking it apart with your spatula, and cook until no pink remains, about 6 minutes. Tip: Resist the urge to stir too much for a better sear.
5. Season with salt and black pepper, giving everything a final stir to combine, about 1 minute.

This hash is a textural dream—crispy edges on the beef, tender sweet potatoes, and just enough bite from the onions. Serve it topped with a fried egg for breakfast or alongside a crisp salad for dinner, and watch it disappear faster than your last diet resolution.

Beef and tomato pasta sauce Filipino-style

Oh boy, are you in for a treat! This Beef and tomato pasta sauce Filipino-style is like a party in your mouth, where the beef is the life of the party and the tomatoes are the DJ, keeping everything in perfect harmony.

Ingredients

• Ground beef – 1 lb
• Tomato sauce – 2 cups
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic and diced onion to the pan. Sauté for 2 minutes or until the onion is translucent.
3. Add ground beef to the pan. Break it apart with a spatula and cook until no pink remains, about 5 minutes.
4. Pour in tomato sauce, stirring to combine with the beef. Tip: For a richer flavor, let the sauce simmer uncovered for 10 minutes.
5. Season with salt and pepper. Stir well and cook for another 2 minutes. Tip: Taste and adjust seasoning if necessary, but remember, you can always add more, but you can’t take it out!
6. Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally. Tip: If the sauce thickens too much, add a splash of water to reach your desired consistency.

Now, this sauce isn’t just a one-trick pony. It’s thick, hearty, and packed with umami goodness that clings to every strand of pasta like it’s giving it a big hug. Serve it over spaghetti for a classic take, or get adventurous and use it as a base for a Filipino-style spaghetti pie. Now that’s what I call a game-changer!

Beef and corn empanada filling

Empanadas are the ultimate handheld delight, and this beef and corn filling is like a party in your pocket—no invite necessary. Every bite is a fiesta of flavors, proving that good things do come in small, flaky packages.

Ingredients

• Ground beef – 1 lb
• Corn kernels – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
3. Tip: Don’t rush the onions; their sweetness is key to balancing the savory beef.
4. Increase heat to medium-high, add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
5. Stir in corn kernels, cumin, salt, and pepper, cooking for another 2 minutes to meld the flavors.
6. Tip: For an extra pop of color and sweetness, use fresh corn when in season.
7. Remove from heat and let the filling cool slightly before using it to stuff your empanada dough.
8. Tip: Cooling the filling prevents the dough from becoming soggy, ensuring a crispier empanada.

Kick your empanadas up a notch by serving them with a side of spicy aioli or a fresh avocado salsa. The beef and corn filling is juicy and flavorful, with a slight crunch from the corn, making every bite a delightful contrast of textures.

Beef and chayote squash stir-fry

Hold onto your spatulas, folks, because we’re about to dive into a stir-fry that’s as easy on the wallet as it is on the taste buds—beef and chayote squash stir-fry. This dish is the culinary equivalent of a high-five: simple, satisfying, and sure to bring a smile to your face.

Ingredients

• Beef – 1 lb, thinly sliced
• Chayote squash – 2, sliced
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the pan, stirring constantly for 30 seconds to avoid burning.
3. Toss in the sliced beef, spreading it out in the pan to ensure even cooking. Cook for 2 minutes without stirring to get a nice sear.
4. Flip the beef slices and cook for another 2 minutes. Tip: Resist the urge to overcrowd the pan; cook in batches if necessary.
5. Add the chayote squash slices to the pan, stirring to combine with the beef. Cook for 3 minutes.
6. Pour in the soy sauce and sprinkle salt over the mixture. Stir well to coat everything evenly. Tip: For an extra kick, a dash of red pepper flakes can be added here.
7. Continue cooking for another 2 minutes, or until the chayote squash is tender but still crisp. Tip: The squash should be bright green and slightly translucent when done.
8. Remove from heat and serve immediately.

Crunchy, savory, and with just the right amount of kick, this stir-fry is a weeknight warrior. Serve it over a bed of steaming rice or wrap it in lettuce leaves for a low-carb twist that’s anything but boring.

Beef and tofu sisig with chili peppers

Let’s dive into a dish that’s a riot of flavors and textures, where beef meets tofu in a sizzling dance, jazzed up with the fiery kick of chili peppers. Perfect for those who love their meals with a side of adventure and a sprinkle of fun!

Ingredients

• Beef – 1 lb, thinly sliced
• Tofu – 1 cup, cubed
• Chili peppers – 2, finely chopped
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 3 cloves, minced
• Onion – 1, sliced

Instructions

1. Heat vegetable oil in a pan over medium-high heat (350°F) until shimmering.
2. Add minced garlic and sliced onion, sautéing for 2 minutes until fragrant and slightly translucent.
3. Toss in the thinly sliced beef, stirring occasionally, until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Add cubed tofu and chopped chili peppers, gently mixing to combine without breaking the tofu too much.
5. Pour in soy sauce, stirring to evenly coat everything, and cook for another 3 minutes. Tip: The soy sauce not only adds flavor but also gives a beautiful glaze to the dish.
6. Remove from heat once the beef is cooked through and the tofu is lightly golden. Tip: Let it sit for a minute before serving to allow the flavors to meld together beautifully.

This beef and tofu sisig is a textural masterpiece—crispy, tender, and bursting with umami and heat. Try serving it on a sizzling plate for that authentic sisig experience, or pile it high on a bed of steamed rice for a comforting meal that packs a punch.

Beef and eggplant adobo stir-fry

Now, let’s dive into a dish that’s as fun to make as it is to eat—imagine the bold flavors of adobo meeting the hearty comfort of beef and eggplant in a stir-fry that’ll have your taste buds doing the tango.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Eggplant – 1 large, cubed
• Soy sauce – ¼ cup
• Vinegar – 2 tbsp
• Garlic – 3 cloves, minced
• Brown sugar – 1 tbsp
• Black pepper – ½ tsp
• Oil – 2 tbsp

Instructions

1. In a bowl, mix soy sauce, vinegar, brown sugar, and black pepper to create the adobo marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes for the flavors to meld.
3. Heat oil in a large pan over medium-high heat. Add minced garlic and sauté until golden, about 30 seconds.
4. Add the marinated beef to the pan, reserving the marinade. Cook until the beef is browned, about 5 minutes.
5. Introduce the cubed eggplant to the pan, stirring to combine with the beef. Cook for another 5 minutes until the eggplant starts to soften.
6. Pour the reserved marinade over the beef and eggplant. Reduce heat to medium and simmer for 10 minutes, or until the sauce thickens slightly.
7. Tip: For an extra flavor boost, let the dish sit for 5 minutes off the heat before serving. This allows the sauce to cling better to the beef and eggplant.
8. Tip: If you prefer a bit more sauce, add a splash of water during the simmering process and adjust the seasoning accordingly.
9. Tip: For a crisp-tender texture, don’t overcook the eggplant. It should be soft but still hold its shape.

Zesty and rich, this beef and eggplant adobo stir-fry boasts a perfect balance of savory and tangy, with the eggplant adding a delightful creaminess. Serve it over a mound of steaming rice or wrap it in warm tortillas for an unexpected twist.

Beef and pineapple sweet and sour stir-fry

Unbelievably, this beef and pineapple sweet and sour stir-fry is the culinary equivalent of a fireworks show—bright, bold, and guaranteed to light up your taste buds. It’s the perfect weeknight dinner that tricks your family into thinking you slaved away for hours.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Pineapple chunks – 1 cup
• Bell pepper – 1, sliced
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Brown sugar – 2 tbsp
• Cornstarch – 1 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef sirloin to the skillet, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the beef and cook for another 2 minutes until browned. Remove beef from skillet and set aside.
4. In the same skillet, add bell pepper and pineapple chunks. Stir-fry for 3 minutes until the pepper starts to soften.
5. Whisk together soy sauce, vinegar, brown sugar, and cornstarch in a small bowl until smooth.
6. Pour the sauce over the vegetables in the skillet, stirring constantly. Cook for 1 minute until the sauce thickens.
7. Return the beef to the skillet, tossing everything together until well coated and heated through, about 1 minute.

Who knew that the secret to this dish’s irresistible charm lies in the contrast between the tender beef and the juicy pineapple, all wrapped up in a glossy, sweet-sour sauce? Serve it over a bed of fluffy rice or, for a low-carb option, spiralized zucchini noodles.

Beef and mushroom stuffed bell peppers

Craving something that’s a hug in food form? These beef and mushroom stuffed bell peppers are here to save your dinner (and possibly your soul) with their juicy, savory goodness.

Ingredients

• Bell peppers – 4 large
• Ground beef – 1 lb
• Mushrooms – 1 cup, chopped
• Onion – ½ cup, diced
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Shredded cheese – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F because we’re about to turn these peppers into cozy little homes for our filling.
2. Slice the tops off the bell peppers and remove the seeds. Tip: A melon baller works wonders for cleaning out peppers without tearing them.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
4. Add ground beef to the skillet, breaking it apart like you’re solving a mystery. Cook until no pink remains, about 5 minutes.
5. Toss in the mushrooms, salt, and black pepper. Cook until the mushrooms have shrunk down and the beef is browned, about 5 more minutes.
6. Stir in the tomato sauce, letting the mixture simmer until it thickens slightly, about 2 minutes. Tip: This is your filling’s flavor foundation—don’t rush it!
7. Stuff each bell pepper with the beef mixture like you’re packing a suitcase for flavor town. Top with shredded cheese.
8. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Finally, these stuffed peppers are a symphony of textures—tender peppers, hearty filling, and that irresistible cheesy crust. Serve them atop a bed of rice or with a side of crusty bread to sop up any saucy leftovers.

Summary

Whether you’re craving something spicy or savory, these 20 Flavorful Filipino Ground Beef Recipes offer a delicious way to explore new flavors in your kitchen. We hope you find a new favorite to add to your meal rotation! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of cooking these tasty dishes. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.