Giniling is a beloved Filipino comfort food that’s incredibly easy to make at home! This simple giniling recipe features seasoned ground beef cooked with potatoes, carrots, and a savory tomato-based sauce that’s absolutely delicious. Perfect for busy weeknights, this dish comes together in less than 30 minutes and tastes like you spent hours in the kitchen.
What makes giniling so special is its versatility and incredible flavor. The combination of tender ground beef, soft potatoes, and that rich, savory sauce creates a dish that’s both hearty and satisfying. Whether you’re cooking for your family or meal prepping for the week, this giniling recipe delivers restaurant-quality results every single time.
I love serving giniling over steamed white rice, but it’s also amazing with heavy cream pasta for a Filipino-fusion twist. You can even pair it with garlic cheese bread for a more indulgent meal. The beauty of this recipe is that it’s endlessly customizable—add your favorite vegetables, adjust the seasoning to your taste, and make it your own.
This giniling recipe is also incredibly budget-friendly, making it perfect for families looking for affordable, delicious weeknight dinners. The ingredients are simple and likely already in your pantry, which means you can whip this up anytime without a special trip to the store. Plus, it reheats beautifully, making it ideal for meal prep or leftovers.
According to Serious Eats, ground meat dishes like giniling are staples in Filipino cuisine because they’re economical, flavorful, and deeply satisfying. The key to an amazing giniling is using quality ground beef and not skipping the aromatics like garlic and onions. For more inspiration on Filipino cooking techniques, check out New York Times Cooking for their extensive collection of Asian recipes.
If you enjoy this giniling recipe, you’ll also love making chicken alfredo or exploring other comfort food classics. The same cooking principles apply—quality ingredients, proper seasoning, and attention to technique. You might also want to try heavy cream alfredo sauce if you’re looking to elevate your pasta dishes.
One of my favorite ways to serve giniling is alongside roasted vegetables like shishito peppers, which add a nice pop of flavor and texture. You can also load it into creamy pasta for a fusion dish that combines the best of both cuisines.
For more Filipino recipes and cooking tips, visit Bon Appétit, which features incredible international cuisine content. They have excellent resources on ground meat cooking techniques and flavor development that will help you master this giniling recipe and many others.
The beauty of this simple giniling recipe is that it proves you don’t need complicated techniques or exotic ingredients to create something absolutely delicious. With just ground beef, potatoes, carrots, onions, garlic, and tomato sauce, you can create a meal that rivals your favorite Filipino restaurant. The secret is in the seasoning, the proper browning of the meat, and taking your time to let all those flavors come together beautifully.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 can (8 oz) tomato sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (patis)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 medium potatoes, peeled and diced into small cubes
- 1 large carrot, peeled and diced
- ½ cup beef broth or water
- ¼ cup red bell pepper, diced (optional)
- ¼ cup green peas, fresh or frozen
- 2 bay leaves
- 1 teaspoon sugar
- Steamed white rice for serving
Instructions
- Heat the vegetable oil in a large pan or skillet over medium-high heat. Once the oil is hot and shimmering, add the diced onion and cook for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the minced garlic to the pan and stir constantly for about 30 seconds to 1 minute, being careful not to let it burn. The garlic should become fragrant but still light in color.
- Add the ground beef to the pan, breaking it up with a wooden spoon or spatula as it cooks. Cook for 5-7 minutes, stirring frequently, until the beef is completely browned and no pink remains. Make sure to break up any large chunks for even cooking.
- Once the beef is browned, drain any excess fat from the pan if needed. Pour in the tomato sauce, soy sauce, and fish sauce, stirring well to combine all the ingredients.
- Add the salt, black pepper, sugar, and bay leaves to the pan. Stir everything together and let it simmer for 1-2 minutes so the flavors can meld together.
- Add the diced potatoes and carrots to the pan, stirring to combine with the meat mixture. The vegetables should be coated in the sauce.
- Pour in the beef broth or water, making sure there’s enough liquid to partially cover the vegetables. Stir well and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to medium and let it simmer uncovered for 10-12 minutes, stirring occasionally. The potatoes and carrots should start to become tender.
- Add the diced red bell pepper and green peas to the pan, stirring to incorporate them into the dish. Continue simmering for another 3-4 minutes until the potatoes are completely tender and the peas are heated through.
- Taste the giniling and adjust the seasoning as needed with additional salt, soy sauce, or fish sauce. Remove the bay leaves before serving.
- Serve the giniling hot over steamed white rice, allowing the flavorful sauce to soak into the rice. Garnish with fresh scallions or cilantro if desired.
Pro Tips
- This giniling recipe is best served immediately while it’s still hot and the potatoes are at their most tender. The flavors are most vibrant right after cooking.
- Fish sauce (patis) is traditional in Filipino cuisine and adds an authentic depth of flavor. If you don’t have it or prefer not to use it, you can substitute with an additional teaspoon of soy sauce, though the flavor profile will be slightly different.
- Feel free to customize this recipe with your favorite vegetables. Many Filipino families add corn, green beans, or even raisins for sweetness. Some recipes include a splash of vinegar for tanginess.
- Giniling reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stovetop with a splash of water or broth to restore moisture.
- For a creamier version, you can substitute some of the beef broth with heavy cream or coconut milk. This creates a richer sauce that’s equally delicious.
- Ground pork or a combination of ground beef and pork are also popular choices for giniling. Ground chicken is a lighter option if you prefer poultry.
- Make sure to properly brown the ground beef before adding other ingredients—this develops deeper flavors through the Maillard reaction and creates a more savory dish.
- The size of your vegetable dice matters for even cooking. Try to keep all pieces relatively uniform so everything cooks at the same rate.
- If your giniling is too watery, continue simmering uncovered for a few more minutes to allow some of the liquid to evaporate and the sauce to thicken naturally.
- This dish pairs wonderfully with jasmine rice, but it’s also delicious with brown rice, cauliflower rice, or even over pasta for a fusion version.
- Bay leaves add subtle flavor but aren’t meant to be eaten. Always remember to remove them before serving to avoid any unpleasant texture or flavor surprises.
- For extra flavor depth, you can add a pinch of cumin or a teaspoon of oyster sauce to the mixture. These additions complement the traditional flavors beautifully.
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