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| Szechwan Beef Stew Recipe |
Category: Beef / Chinese
Rating:
N/A
Servings: 6
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Ingredients
2 lb boneless beef chuck
2 cloves garlic, pressed
4 tablespoon soy sauce, divided
3 teaspoon sugar, divided
1 cup water
3/4 teaspoon crushed red pepper
3/4 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 tablespoon oil
2 tablespoon cornstarch
2 tablespoon water
Cooking Directions:
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
beef,chinese
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