Szechwan Beef Stew Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 lb: boneless beef chuck,
2 cloves: garlic, pressed,
4 tablespoon: soy sauce, divided,
3 teaspoon: sugar, divided,
1 cup: water,
3/4 teaspoon: crushed red pepper,
3/4 teaspoon: fennel seed, crushed,
1/4 teaspoon: black pepper,
1/4 teaspoon: ground cloves,
1/4 teaspoon: ground ginger,
1 tablespoon: oil,
2 tablespoon: cornstarch,
2 tablespoon: water,
Directions:
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
Yield: 6 servings
Source from luhu.jp
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
Yield: 6 servings
Source from luhu.jp