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

Beef Kare-Kare.

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, beef kare-kare. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Beef Kare-Kare is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They are fine and they look wonderful. Beef Kare-Kare is something that I've loved my entire life.

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

The ingredients needed to make Beef Kare-Kare:

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