Red-Cooked Beef & Carrots
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef chuck
boneless, cut into 1-inch cubes |
|
| 5 | tablespoons |
teriyaki sauce
divided |
|
| 1 |
garlic cloves
minced |
*
|
|
| 1 | tablespoon | vegetable oil |
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| ¼ | teaspoon | black pepper |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 3 |
carrots
cut into 1-inch lengths |
*
|
|
| 3 |
scallions, spring or green onions
cut into 1-inch lengths |
*
|
|
| 3 | tablespoons | cornstarch |
|
|
noodles
hot cooked |
*
|
Directions
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 ½ cup water; stir into beef mixture with green onion tops.
Cook and stir until mixture boils and thickens slightly.
Serve over hot noodles.
Comments
