Szechuan beef stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless beef chuck |
| 2 | Cloves garlic; pressed | |
| 4 | tablespoons | Soy sauce; divided |
| 3 | teaspoons | Sugar; divided |
| 1 | cup | Water |
| ¾ | teaspoon | Crushed red pepper |
| ¾ | teaspoon | Fennel seed, crushed |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground ginger |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
Cut beef into 2" cubes. Combine garlic, 2 Tbsp. soy sauce and 1 tsp. sugar in large bowl; stir in beef cubes until well coated.
Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tbsp. soy sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in Dutch oven or large skillet over high heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender. Combine cornstarch with 2 Tbsp. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute.
Serves: 6