Red-Cooked Beef and Carrots
- 1 pound beef chuck boneless, cut into 1-inch cubes
- 5 tablespoons teriyaki sauce divided
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon fennel seeds crushed
- 1/4 teaspoon black pepper
- 18 teaspoon cloves ground
- 3 each carrots cut into 1-inch lengths
- 3 each scallions, spring or green onions cut into 1-inch lengths
- 3 tablespoons cornstarch
- 1 x noodles hot cooked
- Stir beef cubes into mixture of 2 tablespoons 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 tablespoons 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.
beef chuck, teriyaki sauce, garlic, vegetable oil, fennel seeds crushed, black pepper, cloves ground, carrots, scallions, cornstarch, noodles
Taken from recipeland.com/recipe/v/red-cooked-beef-carrots-42853 (may not work)