| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless beef chuck |
| 2 |
|
Cloves garlic, pressed |
| 4 |
tb |
Soy sauce, divided |
| 3 |
ts |
Sugar, divided |
| 1 |
c |
Water |
| 3/4 |
ts |
Crushed red pepper |
| 3/4 |
ts |
Fennel seed, crushed |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground ginger |
| 1 |
tb |
Oil |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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