Name: Roasted Ribeye Kare-Kare
Yield: 10
Ingredients: 1.5kg Ribeye Steak, sliced 1-inch thick; 30.0ml Knorr Liquid Seasoning 3.8L; 1.0g Black Pepper, ground; 80.0g Unsalted Butter; 20.0g Garlic, peeled and cut into half lengthways; 0.0 Lemon Grass, 2 Stalk Bottoms Only, Mashed; 2.0g Knorr Beef Seasoning Powder 1kg; 60.0ml Annatto Oil; 40.0g Tomatoes, seeded, chopped; 80.0g White Onions, chopped; 40.0g Garlic, chopped; 1500.0ml Water; 30.0g Knorr Beef Broth Base 1.5kg; 500.0g Lady's Choice Peanut Butter Creamy 1kg; 50.0g Brown Sugar; 0.0 Black Pepper, To Taste; 0.0 Salt, to taste; 120.0g Ribeye, see recipe; 150.0g Kare-Kare Sauce, see recipe; 80.0g Blanched Mixed Vegetables, string beans, cabbage, eggplant; 15.0g Bagoong Alamang, cooked

How do you take Kare-kare to the next level? Pair the rich and flavorful peanut sauce with a perfectly seared ribeye steak, balanced out with a side of vegetables. Our chefs recommend using Lady's Choice Peanut Butter for a perfectly creamy sauce.

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Preparation

Ribeye Steak
15 minutes
1. Marinate the ribeye steak with Knorr Liquid Seasoning, Knorr Beef Seasoning Powder and ground black pepper.
2. In a very hot oiled skillet, sear the steaks for 2 minutes per side.
3. Add the lemongrass and butter.
4. Baste the steak until desire doneness is achieved.
Kare-Kare Sauce
45 minutes
1. In a sauce pot, heat annatto oil and sauté the garlic, onions and tomatoes.
2. Cook until dry then add the water and Knorr Beef Broth.
3. Bring to a boil, add Lady's Choice Peanut Butter and brown sugar.
4. Simmer for 15 minutes and season with salt and pepper.
5. Puree in a blender to achieve a smooth consistency.
Assembly (for 1 serving)
15 minutes
1. On a plate, arrange the vegetables and pour the sauce.
2. Slice the steak and arrange on top of the vegetables and sauce.
3. Serve bagoong alamang on the side.

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Roasted Ribeye Kare-Kare

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Ingredients

Ribeye Steak

Kare-Kare Sauce

Assembly (for 1 serving)