2 lb boneless beef chuck
2 cloves garlic, pressed
4 tbsp soy sauce, divided
3 tsp sugar, divided
1 cup water
3/4 tsp crushed red pepper
3/4 tsp fennel seed, crushed
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp oil
2 tbsp cornstarch
2 tbsp water
A Recipe for
Szechwan Beef Stew
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This Recipe for Szechwan Beef Stew is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Szechwan Beef Stew from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
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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
Serves: 6
Szechwan Beef Stew Recipe brought to you by Recipes To-Go