Quick Kare Kare
Quick Kare Kare
Ingredients
For the Kare Kare
- 1 eggplant, sliced into 1/2-inch thick rounds
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bunch bok choy, separated and trimmed
- 1 cup green beans, trimmed
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 1 tablespoon annatto seeds
- 1/4 cup water
- 1/2 cup peanut butter, crunchy or smooth
- 1 tablespoon shrimp paste (bagoong alamang)
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare all vegetables: slice the eggplant into 1/2-inch thick rounds, chop the onion, mince the garlic, and trim the bok choy and green beans.
⏱️ 10 min
- 2
Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Add the thinly sliced beef to the wok and cook until lightly browned, about 3-4 minutes. Pour in the beef broth. Bring to a simmer, then cover the wok with a lid and cook for 5 minutes, or until the beef is tender.
⏱️ 8 min
- 4
While the beef cooks, prepare the annatto oil. In a small bowl, combine the annatto seeds with 1/4 cup of water. Let it sit for a few minutes to allow the color to release.
⏱️ 3 min
- 5
Once the beef is cooked, add the peanut butter to the wok. Stir well until the peanut butter is fully dissolved and incorporated into the broth, creating a creamy sauce.
⏱️ 3 min
- 6
Strain the annatto seed mixture through a fine-mesh sieve directly into the wok, pressing on the seeds to extract as much color as possible. Discard the seeds. Stir the annatto-infused liquid into the sauce until well combined. This will give the Kare Kare its characteristic orange hue.
⏱️ 2 min
- 7
Stir in the shrimp paste (bagoong alamang) into the sauce. Mix thoroughly to ensure it is evenly distributed. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
In a separate pot, bring water to a boil. Blanch the bok choy for 1 minute, then remove and set aside. Blanch the sliced eggplant for 1-2 minutes until slightly tender, then remove. Finally, blanch the green beans for 1-2 minutes until crisp-tender, then remove. (Alternatively, for a quicker method, add all vegetables directly to the Kare Kare sauce and simmer for 3-5 minutes until tender-crisp).
⏱️ 10 min
- 9
Arrange the blanched vegetables over the beef and sauce in the wok, or gently stir them into the sauce if you opted for the quicker method. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Kare Kare
For the Kare Kare
- 1 eggplant, sliced into 1/2-inch thick rounds
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bunch bok choy, separated and trimmed
- 1 cup green beans, trimmed
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 1 tablespoon annatto seeds
- 1/4 cup water
- 1/2 cup peanut butter, crunchy or smooth
- 1 tablespoon shrimp paste (bagoong alamang)
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare all vegetables: slice the eggplant into 1/2-inch thick rounds, chop the onion, mince the garlic, and trim the bok choy and green beans.
⏱️ 10 min - 2
Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Add the thinly sliced beef to the wok and cook until lightly browned, about 3-4 minutes. Pour in the beef broth. Bring to a simmer, then cover the wok with a lid and cook for 5 minutes, or until the beef is tender.
⏱️ 8 min - 4
While the beef cooks, prepare the annatto oil. In a small bowl, combine the annatto seeds with 1/4 cup of water. Let it sit for a few minutes to allow the color to release.
⏱️ 3 min - 5
Once the beef is cooked, add the peanut butter to the wok. Stir well until the peanut butter is fully dissolved and incorporated into the broth, creating a creamy sauce.
⏱️ 3 min - 6
Strain the annatto seed mixture through a fine-mesh sieve directly into the wok, pressing on the seeds to extract as much color as possible. Discard the seeds. Stir the annatto-infused liquid into the sauce until well combined. This will give the Kare Kare its characteristic orange hue.
⏱️ 2 min - 7
Stir in the shrimp paste (bagoong alamang) into the sauce. Mix thoroughly to ensure it is evenly distributed. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
In a separate pot, bring water to a boil. Blanch the bok choy for 1 minute, then remove and set aside. Blanch the sliced eggplant for 1-2 minutes until slightly tender, then remove. Finally, blanch the green beans for 1-2 minutes until crisp-tender, then remove. (Alternatively, for a quicker method, add all vegetables directly to the Kare Kare sauce and simmer for 3-5 minutes until tender-crisp).
⏱️ 10 min - 9
Arrange the blanched vegetables over the beef and sauce in the wok, or gently stir them into the sauce if you opted for the quicker method. Serve immediately with steamed rice.
⏱️ 2 min