Szechuan Beef Stew Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless beef chuck,
1/4 tsp: Black pepper,
2 Cloves: garlic, pressed
1/4 tsp: Ground cloves,
4 tbsp: Soy sauce, divided
1/4 tsp: Ground ginger,
3 tsp: Sugar, divided
1 tbsp: Oil,
1 cup: Water,
2 tbsp: Cornstarch,
3/4 tsp: Crushed red pepper,
2 tbsp: Water,
3/4 tsp: Fennel seed, crushed
Directions:
Cut beef into 2" cubes. Combine garlic, 2 Tbsp. 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
Tbsp. 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 Tbsp. water; stir into beef mixture. Cook and
stir until mixture boils and thickens, about 1 minute.
Serves: 6
Source from luhu.jp
tsp. sugar in large bowl; stir in beef cubes until well coated.
Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2
Tbsp. 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 Tbsp. water; stir into beef mixture. Cook and
stir until mixture boils and thickens, about 1 minute.
Serves: 6
Source from luhu.jp