Roasted Ribeye Kare-Kare
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.

Ingredients
Ribeye Steak
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Ribeye Steak, sliced 1-inch thick 1.5 kg
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Black Pepper, ground 1.0 g
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Unsalted Butter 80.0 g
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Garlic, peeled and cut into half lengthways 20.0 g
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Lemon Grass, 2 Stalk Bottoms Only, Mashed
Kare-Kare Sauce
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Annatto Oil 60.0 ml
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Tomatoes, seeded, chopped 40.0 g
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White Onions, chopped 80.0 g
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Garlic, chopped 40.0 g
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Water 1500.0 ml
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Brown Sugar 50.0 g
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Black Pepper, To Taste
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Salt, to taste
Assembly (for 1 serving)
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Ribeye, see recipe 120.0 g
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Kare-Kare Sauce, see recipe 150.0 g
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Blanched Mixed Vegetables, string beans, cabbage, eggplant 80.0 g
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Bagoong Alamang, cooked 15.0 g
Preparation
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Ribeye Steak
15 minutes- Marinate the ribeye steak with Knorr Liquid Seasoning, Knorr Beef Seasoning Powder and ground black pepper.
- In a very hot oiled skillet, sear the steaks for 2 minutes per side.
- Add the lemongrass and butter.
- Baste the steak until desire doneness is achieved.
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Kare-Kare Sauce
45 minutes- In a sauce pot, heat annatto oil and sauté the garlic, onions and tomatoes.
- Cook until dry then add the water and Knorr Beef Broth.
- Bring to a boil, add Lady's Choice Peanut Butter and brown sugar.
- Simmer for 15 minutes and season with salt and pepper.
- Puree in a blender to achieve a smooth consistency.
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Assembly (for 1 serving)
15 minutes- On a plate, arrange the vegetables and pour the sauce.
- Slice the steak and arrange on top of the vegetables and sauce.
- Serve bagoong alamang on the side.