Picadillo
Filipino-style Beef and Chayote soup is easy to make with simple ingredients yet full of flavor. Serve on its own or with steamed rice as a filling and delicious meal.
Servings: 4 Servings
Calories: 351kcal
Ingredients
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds chuck roast, cut into 1 inch cubes
- 1 tablespoon fish sauce
- 2 large tomatoes, chopped
- 3 cups water
- 2 pieces chayote, peeled and cut into 1-inch cubes
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until no longer pink.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook until softened and begins to release juice.
- Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 ½ hours or until tender.
- Add chayote and cook for about 7 to 10 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Cut the ingredients into uniform sizes to ensure even cooking.
Nutrition
Calories: 351kcal | Carbohydrates: 7g | Protein: 51g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 1075mg | Potassium: 1018mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 11.8mg | Calcium: 79mg | Iron: 4mg