Filipino Picadillo

🧂 Ingredients

• Stir Fry oil
• 1 lb Yellow Potatoes

  Peeled and cubed
• 3 Large Carrots

  Peeled and cut into pieces
• 1 Medium Yellow Onion

  Diced
• 2 tablespoon Minced Garlic
• 2.25 Lbs Lean Ground Beef

  93/7
• 7 Oz Manzanilla Olives

  Jarred, Drained but not rinsed
• 2 Cups Frozen Peas
• 2 tablespoon Tomato Paste
• 2 tablespoon Tomato Bouillon Powder
• ½ teaspoon Accent
• 29 Oz San Marzano Tomatoes

  Canned, Not Drained
• 1 teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• 1 Cup Raisins
• 2 tablespoon Fish Sauce
• 6 tablespoon Thin Soy Sauce
• 2 teaspoon Chili Garlic Paste
• 1 Cup Water
• Cooked White Rice

Instructions

• 1 In a large mixing bowl, combine water, soy sauce, fish sauce, salt, pepper,
  accent, tomato powder, minced garlic, chili paste, and raisins. Mix well.
• 2 add and mix in the whole can of Marzano tomatoes.Peel and chop the carrots and
  potatoes, and dice the onion.
• 3 Add 2 tablespoon of the stir fry oil to a skillet or wok on medium-high heat.
• 4 Add the carrots and potatoes, ensuring they are coated well in the oil. Fry the
  vegetables for about 15 minutes, until the potatoes are slightly brown and the
  carrots are almost tender.
• 5 Remove the vegetable mixture with a slotted spoon and set aside.
• 6 Add the remaining tablespoon of stir-fry oil in the same hot wok, add the diced
  onion, and saute for 3 minutes.
• 7 Add the ground beef, and cook thoroughly with the onions.
• 8 Add the tomato paste to the mixture stirring to throughly combine.
• 9 Add the sauce to the wok and mix thoroughly.
• 10 Gently fold in the Manzanilla olives, carrots, and potatoes. Then, add the
  frozen peas, mixing well.
• 11 Let the Picadillo simmer for 5 minutes or until the liquid has reduced by about
  ¼.
• 12 Remove from heat, and serve on a bed of white rice.

Nutrition Info