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Red-Cooked Beef and Carrots

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Dutch Meats, Main dish 4 Servings

INGREDIENTS

1 lb Boneless beef chuck cut into 1-inch cubes
5 tb Kikkoman Teriyaki Sauce divided
1 lg Garlic clove; minced
1 tb Vegetable oil
1/2 ts Fennel seed, crushed
1/4 ts Black pepper
1/8 ts Ground cloves
3 Carrots cut into 1-inch lengths
3 Green onions & tops cut into 1-inch lengths
3 tb Cornstarch
Hot cooked noodles

INSTRUCTIONS

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 1/2
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

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