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

1. Stir beef cubes into mixture of 2 tablespoons teriyaki sauce and garlic in bowl; let stand 10 minutes.
2. Lightly brown beef on all sides in hot oil in Dutch oven or large skillet over high heat.
3. Add 3 cups water, remaining 3 tablespoons teriyaki sauce and next 3 ingredients.
4. Cover and simmer 40 minutes.
5. Add carrots and white parts of green onions.
6. Simmer, covered, 20 minutes, or until beef and vegetables are tender.
7. Meanwhile, mix cornstarch and 1/2 cup water; stir into beef mixture with green onion tops.
8. Cook and stir until mixture boils and thickens slightly.
9. 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)