Kare Kare Rib Eye

Oxtail is classic…but have you tried Kare Kare with ribeye? The iconic Filipino peanut stew is now a steakhouse flex - seared eggplant and bok chop, freshly minced peanuts, achieve, peanut butter and funky bagoong swirling into a rich, savory sauce.

Ingredients

• 1 lbs ribeye

• Salt (S)

• Pepper (P)

• 1/4 onion diced

• 1/2 whole garlic minced

• 1 c beef broth

• 1 package Kare Kare seasoning mix

• 1 Tbsp achette (annatto) powder

• 1/4 c peanut butter

• 2 Tbsp bagoong

• 1 large eggplant sliced

• Baby bok choy halved

• Garlic powder (G)

Instructions

1. Season ribeye generously with salt and pepper. Sear in a hot pan on all sides until nicely browned and cooked to your liking. Remove from pan, rest, then slice.

2. In the same pan, sauté about diced onion and minced garlic until soft and fragrant.

3. Add beef broth and one package of Kare-Kare seasoning mix. Stir in achuete (annatto) powder, peanut butter, and bagoong. Simmer until the sauce thickens and turns rich and creamy.

4. In a separate baking pan, add sliced Filipino eggplant and halved baby bok choy. Lightly oil and season with salt, pepper, and garlic. Broil for about 5 minutes until tender and nicely browned.

5. To serve, layer sliced rib eye, broiled vegetables, and hot white rice on a plate. Smother with Kare-Kare gravy and finish with extra bagoong if you like it loud.