Red-cooked beef and carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless beef chuck cut into 1-inch cubes |
| 5 | tablespoons | Kikkoman Teriyaki Sauce divided |
| 1 | large | Garlic clove; minced |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Fennel seed, crushed |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground cloves |
| 3 | Carrots cut into 1-inch lengths | |
| 3 | Green onions & tops cut into 1-inch lengths | |
| 3 | tablespoons | Cornstarch |
| Hot cooked noodles | ||
Directions
Stir beef cubes into mixture of 2 Tbsp. teriyaki sauce and garlic in bowl; let stand 10 minutes. Lightly brown beef on all sides in hot oil in Dutch oven or large skillet over high heat. Add 3 cups water, remaining 3 Tbsp.
teriyaki sauce and next 3 ingredients. Cover and simmer 40 minutes. Add carrots and white parts of green onions. Simmer, covered, 20 minutes, or until beef and vegetables are tender. Meanwhile, mix cornstarch and ½ cup water; stir into beef mixture with green onion tops. Cook and stir until mixture boils and thickens slightly. Serve over hot noodles.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias File