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Szechwan Beef Stew

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      Title: SZECHWAN BEEF STEW
 Categories: Chinese, Beef
      Yield: 6 Servings
 
      2 lb Boneless beef chuck
      2    Cloves garlic, pressed
      4 tb Soy sauce, divided
      3 ts Sugar, divided
      1 c  Water
    3/4 ts Crushed red pepper
    3/4 ts Fennel seed, crushed
    1/4 ts Black pepper
    1/4 ts Ground cloves
    1/4 ts Ground ginger
      1 tb Oil
      2 tb Cornstarch
      2 tb Water
 
  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
 
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