How to Prepare Ultimate Beef Kare-Kare

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef kare-kare. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beef Kare-Kare is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Beef Kare-Kare is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have beef kare-kare using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef Kare-Kare:

1. Make ready 1 kilo beef cut into cubes
2. Get 100 g Bok Choy (Chinese cabbage) cut
3. Prepare 100 g yardlong beans cut into 2 inch long
4. Prepare 4 eggplants sliced/cut
5. Prepare 3 cups water
6. Take 1 cup ground peanuts or 5 tablespoons creamy peanut butter
7. Prepare 1 tablespoon fish sauce
8. Get 1 tablespoon cornstarch dissolved in 3 tablespoons warm water
9. Take 1 medium sized onion diced
10. Take 5 cloves garlic minced
11. Get to taste Salt and pepper
12. Prepare Cooking oil
13. Get Shrimp paste/bagoong
14. Get Optional: 3 tbs annatto seeds soaked in a cup of water for colour

Instructions to make Beef Kare-Kare:

1. Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside.
2. Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes.
3. Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens.
4. Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables.
5. Serve over steamed rice and a little bit of bagoong/shrimp paste on the side.

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