Red-Cooked Beef and Carrots
Posted On May 27, 2015
1 lb boneless beef chuck cut into 1-inch cubes
5 tablespoons Kikkoman Teriyaki Sauce divided
1 lg garlic clove; minced
1 tablespoon vegetable oil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 carrots cut into 1-inch lengths
3 green onions and tops cut into 1-inch lengths
3 tablespoons cornstarch
hot cooked noodles
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.
Lodge Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart