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Title: Red-Cooked Beef & Carrots
Categories: Meat Main
Yield: 4 Servings
| 1 | lb | Boneless beef chuck - cut into 1-inch cubes |
| 5 | tb | Kikkoman Teriyaki Sauce - divided |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Fennel seed, crushed |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Ground cloves |
| 3 | Carrots - cut into 1-inch lengths | |
| 3 | Green onions & tops - cut into 1-inch lengths | |
| 3 | tb | Cornstarch |
| Hot cooked noodles |
Stir beef cubes into mixture of 2 Tbsp. teriyaki sauce and garlic in bowl; let stand 10 minutes. Lightly brown beef on all sides in hot oil in Dutch oven or large skillet over high heat. Add 3 cups water, remaining 3 Tbsp. teriyaki sauce and next 3 ingredients. Cover and simmer 40 minutes. Add carrots and white parts of green onions. Simmer, covered, 20 minutes, or until beef and vegetables are tender. Meanwhile, mix cornstarch and 1/2 cup water; stir into beef mixture with green onion tops. Cook and stir until mixture boils and thickens slightly. Serve over hot noodles.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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