Recipe of Any-night-of-the-week Beef Kare-Kare

Beef Kare-Kare.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, beef kare-kare. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beef Kare-Kare is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Beef Kare-Kare is something that I've loved my entire life.

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

The ingredients needed to make Beef Kare-Kare:

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