Szechwan beef stew

Yield: 6 Servings

Measure Ingredient
2 pounds Boneless beef chuck
2 \N 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

Cut beef into 2" cubes. Combine garlic, 2 Tb. 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 Tb. 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 Tb. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute.

Serves: 6 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo

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