| Szechuan Beef Stew
2 pounds of boneless beef chuck
2 Cloves garlic, pressed
4 tablespoons of soy sauce, divided
3 teaspoons of sugar, divided
1 cup of water
3/4 teaspoon of crushed red pepper
3/4 teaspoon of fennel seed, crushed
1/4 teaspoon of black pepper
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1 tablespoon of oil
2 tablespoons of cornstarch
2 tablespoons of water |
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Cut beef into 2" cubes. Combine garlic, 2 tablespoons of soy sauce and 1 teaspoon of sugar in large bowl; stir in beef cubes until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 tablespoons of soy sauce, 2 teaspoons of 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 tablespoons of water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute. Serves: 6
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