Craving kare kare but don’t have all day? This easy ground beef kare kare is loaded with beef and vegetables in a rich peanut sauce. Ready in 30 minutes!
Ask a Filipino what their favorite Filipino dish is, and I’d bet at least 60% of the time, they’ll say kare kare.
I get it. What’s not to love? There’s the thick, rich peanut sauce, an array of colorful vegetables, and all those different cuts of beef. Tender oxtail, meaty beef shank, and chewy tripe each bring a different texture and richness to the dish.
Serve all that with rice and sweet and savory bagoong (shrimp paste), and you’ve got a knockout dish that needs at least one rice refill.
But let’s be real, traditional kare kare is a lot of work. If you’re cooking for two or craving it on a random weekday, you probably don’t want to spend hours making a whole pot.
That’s where this ground beef kare kare recipe comes in. It’s quicker, easier, and hits all the right kare kare notes.
What Is Kare Kare?
Kare kare is a classic Filipino stew made with a thick, rich peanut sauce, vegetables, and a variety of meats. Traditional recipes often use oxtail, beef shank, tripe, or a combination of different cuts, all simmered low and slow until tender.
Because of the time and effort that goes into making it, kare kare isn’t your typical everyday dinner. You’re more likely to see it on the table for holidays, parties, and special occasions.
But you shouldn’t have to wait for a special occasion to enjoy kare kare. This ground beef version makes it easy to enjoy any day of the week, with the same rich peanut sauce and vegetables in about 30 minutes.
Why You’ll Love Ground Beef Kare Kare
- It’s simply delicious. Rich, creamy, peanutty, and packed with beef and vegetables. It’s an easier take on kare kare that still hits the spot.
- It’s ready in 30 minutes. Sure, there’s nothing like traditional kare kare, but sometimes you’re just craving it and don’t have hours to spend making it from scratch. Ground beef makes it much quicker without sacrificing those familiar flavors.
- The ingredients are easier to find. This recipe uses creamy peanut butter and cornstarch instead of ground roasted peanuts and toasted rice. They’re easy shortcuts you can find at almost any grocery store.
- It’s great for meal prep. Make a batch, portion it with rice, and lunch or dinner is sorted for the next few days. Just add the bagoong when you’re ready to eat.
Ingredients You’ll Need
- Ground beef. This is what makes this kare kare so quick and easy. There’s no waiting around for tougher cuts of beef to become tender.
- Annatto (atsuete). This gives kare kare its signature orange color. I use annatto powder, but annatto oil works, too. Look for it at Filipino or Asian grocery stores or online. Weee! carries annatto powder, seeds, and oil.
- Onion and garlic. These form the aromatic base of the sauce.
- Cornstarch. This thickens the sauce so it coats the beef and vegetables nicely.
- Beef broth and bouillon. These add more beefy flavor to the sauce. You can use water instead of broth if that’s what you have.
- Peanut butter. Another shortcut that makes this recipe much quicker. Traditional kare kare uses roasted peanuts that are ground into a paste along with toasted ground rice. Creamy peanut butter skips the roasting and grinding and is much easier to find. I prefer unsweetened, but if you like your kare kare sweeter, by all means, use sweetened peanut butter.
- Bagoong guisado. This fermented shrimp paste adds a salty, savory flavor that balances the rich peanut sauce. Find it at Filipino or Asian grocery stores or online. Weee! carries several varieties of bagoong hipon and shrimp paste.
- Vegetables. I use eggplant and long beans (sitaw), with boiled bok choy or pechay served alongside. You can also add banana blossoms (puso ng saging), another classic kare kare ingredient. Look for fresh, frozen, or brined banana blossoms at Filipino or Asian grocery stores or online.
How to Make Easy Kare Kare
This ground beef recipe comes together much faster than traditional kare kare. There’s no need to simmer tough cuts of meat for hours, so it’s ready in about 30 minutes.
1. Brown the Ground Beef
Saut ground beef in a large skillet for about 5-7 minutes. Remove and set aside.
2. Sauté the Aromatics
Combine more oil and annatto powder to the same skillet. Add the onion and garlic and saute for 2–3 minutes, until softened and fragrant.
3. Start the Sauce
Return the ground beef to the skillet. Sprinkle the cornstarch evenly over the beef and stir well. Slowly pour in the broth while stirring.
Stir in the bouillon, peanut butter, and bagoong. Mix well until the peanut butter is fully incorporated into the sauce.
4. Cook the Vegetables
Add the eggplant and long beans. Bring everything to a gentle simmer, then cover and cook for 8–10 minutes, or until the vegetables are tender.
5. Season and Serve
Season with salt and sugar to taste. If the sauce is too thick, add a splash of broth or water. Serve with steamed rice, boiled bok choy or pechay, and extra bagoong on the side. Enjoy!
Tips for the Best Ground Beef Kare Kare
- Cut the vegetables into bite-sized pieces. Smaller pieces are easier to eat and let you get a little of everything in each spoonful.
- Add banana blossoms. Banana blossoms (puso ng saging) are another classic kare kare ingredient. Add some along with the eggplant and long beans if you like.
- Adjust the peanut butter to your taste. Add more or less depending on how thick and peanutty you want the sauce. I use unsweetened creamy peanut butter, but if you like your kare kare on the sweeter side, by all means, use sweetened peanut butter.
- Adjust the consistency. The sauce should be thick and creamy, but not pasty. If it gets too thick, stir in a little more broth or water until it reaches the consistency you like.
- Check Asian grocery stores or shop online. Annatto and bagoong may not be available at every supermarket. Check your local Filipino or Asian grocery store, or look online at stores like Weee! for annatto oil or powder and bagoong (shrimp paste).
What to Serve With Kare Kare
When kare kare is on the table, there are only two things you need beside it: a big bowl of rice and bagoong. They’re non-negotiable.
The rice is there to soak up that thick, nutty sauce, while the sweet, salty bagoong gives kare kare the punch of flavor it needs. Add a little bagoong to every bite, and don’t be shy with the rice.
How to Store Leftover Kare Kare
Ground beef kare kare is perfect for meal planning since it stores and reheats well. The sauce may thicken in the fridge, but a splash of broth or water will loosen it right back up.
To Store. Let the kare kare cool, then transfer it to an airtight container. Refrigerate for up to 4 days. Store the bok choy and extra bagoong separately.
To Reheat. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth or water as needed to loosen the sauce.
More Easy Filipino Recipes
Easy Ground Beef Kare Kare Recipe
Ingredients
- 1 pound ground beef
- 1 ½ –2 teaspoons salt divided
- 3 tablespoons neutral oil divided
- 1 tablespoon annatto atsuete powder
- 1 small onion diced
- 5 cloves garlic minced
- 3 tablespoons cornstarch
- 3 cups beef broth or water plus more
- 1 beef bouillon cube
- ¾ cup unsweetened creamy peanut butter
- 2 tablespoons bagoong guisado
- 1 medium eggplant cut into bite-sized pieces
- 6 ounces long beans sitaw, cut into 2-inch pieces
- 1 teaspoon sugar or to taste
- 1 small bunch bok choy or pechay boiled separately
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the ground beef and season with 1/2 teaspoon salt. Cook for 5-7 minutes, breaking it into crumbles as it browns. Transfer the beef to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Add the annatto powder and stir briefly. Add the onion and garlic and cook for 2–3 minutes, until softened and fragrant.
- Return the ground beef and stir. Sprinkle cornstarch over the beef and stir well until evenly distributed. Slowly pour in the chicken broth while stirring.
- Add the bouillon cube, peanut butter, and bagoong. Stir until the peanut butter is fully incorporated.
- Add the eggplant and long beans and bring the sauce to a gentle simmer. Cover and cook for 8-10 minutes, or until the vegetables are tender.
- Season with teaspoon salt and sugar to taste. Add a splash of broth or water if the sauce becomes too thick.
- Serve with rice, boiled bok choy, and extra bagoong on the side. Enjoy!
One Response
I have a Filipino friend who cooks karekare using oxtail. It’s so delicious. But your ground beef karekare is something new and seems quite easy to make. I will have to try this and compare with my friend’s karekare.