Szechwan Beef Stew

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Title: SZECHWAN BEEF STEW
Categories: Chinese, Beef
Yield: 6 servings

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

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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