I first discovered Kare Kare on my very first trip to Philippines. I loved the intense aroma and the richness of the sauce, and it has inspired me to prepare it at home. However, sometimes I’m looking for a more casual way to eat it, especially if I’ve made the dish the day before, so I serve my Kare Kare beef as a burrito!

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  • Author: Anna Olson
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 mins
  • Yield: 6 servings 1x



Kare Kare:

  • 1 to 1.3 kg Canadian beef chuck tail flat
  • 1 cup (125 g) peeled & diced onion (1 medium)
  • 1 Tbsp (9 g) sweet paprika or annatto
  • ½ cup (130 g) pure peanut butter
  • 4 cloves garlic, minced
  • 2 Tbsp (30 mL) cornstarch or rice flour
  • 2 ½ cups (625 mL) beef stock
  • fish sauce (optional)
  • salt & pepper

Garlic Rice:

  • 1 ½ cups (250 g) basmati rice
  • 3 cups (750 mL) water
  • 2 Tbsp (30 mL) vegetable oil
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced
  • salt & pepper


  • 6 large flour tortillas, or 12 lumpiah wrappers
  • 1 eggplant, sliced and grilled
  • ¼ lb (225 g) blanched green beans
  • 1 mango, peeled and sliced
  • calamansi limes


  1. For the kare kare, cut the beef into 6 cubes (1 per person). Heat a large, heavy-bottomed skillet (with a lid) over high heat and add the oil. Sear the beef on all sides until browned. Remove the beef to a plate and reduce the heat to medium.
  2. Add the onion and sauté until almost translucent, about 5 minutes. Add the paprika (or annatto), peanut butter and garlic and stir. Whisk the cornstarch or rice flour into the stock and add this all at once to the pan. Once the liquid starts to simmer, add back the beef, cover and simmer on medium-low heat for 3 hours, turning the beef over occasionally. Once the beef yields easily when pierced with a fork, season with fish sauce, salt & pepper and serve over garlic rice.
  3. For the garlic rice, rinse the rice until water runs clear through it. Bring the water up to a boil and add the rice, cover, reduce the heat to medium-low and cook until the water is fully absorbed, about 12 minutes. Transfer the rice to a bowl to cool.
  4. Heat a large sauté pan over medium-high heat and add the oil, followed by the rice. Let the rice crackle and fry, tossing occasionally, until warmed and a little crispy, about 10 minutes. A minute before taking off the heat, add the garlic and green onions and toss. Season to taste.

NOTE: This dish can be served as above, as a stew served over rice, but if you are making this ahead, you can turn this into fun street food by making KARE KARE BURRITOS as follows:

  1. Use 2 forks to shred the cooked beef and warm it in the kare kare sauce.
  2. Spoon some warm rice into a tortilla, and spoon the beef kare kare overtop. Arrange some grilled eggplant, green beans and mango slices over this and squeeze a little calamansi juice over everything. Fold up the bottom of the tortilla and then roll it up to hold in everything. This can be enjoyed immediately, or wrapped in foil and baked or grilled later. Repeat with the remaining tortillas.


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