Szechuan Beef Stew
Yield
6 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
boneless |
|
| 2 | cloves |
garlic
pressed |
|
| 4 | tablespoons |
soy sauce, tamari
divided |
|
| 3 | teaspoons |
sugar
divided |
|
| 1 | cup |
water
|
|
| ¾ | teaspoon |
red pepper flakes
crushed |
|
| ¾ | teaspoon |
fennel seeds
crushed |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
boneless |
|
| 2 | cloves |
garlic
pressed |
|
| 6E+1 | ml |
soy sauce, tamari
divided |
|
| 15 | ml |
sugar
divided |
|
| 237 | ml |
water
|
|
| 3.8 | ml |
red pepper flakes
crushed |
|
| 3.8 | ml |
fennel seeds
crushed |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
Directions
Cut beef into 2 inch cubes.
Combine garlic, 2 tablespoon soy sauce and 1 teaspoon sugar in large bowl; stir in beef cubes until well coated.
Let stand 15 minutes.
Meanwhile, combine 1 cup water, remaining 2 tablespoon soy sauce, 2 teaspoon 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 tablespoon water; stir into beef mixture.
Cook and stir until mixture boils and thickens, about 1 minute.
