Recipe - Red-Cooked Beef And Carrots

1 pound Boneless beef chuck
cut into 1inch cubes
5 tablespoon Kikkoman Teriyaki Sauce
divided
1 lg Garlic clove; minced
1 tablespoon Vegetable oil
One half teaspoon Fennel seed, crushed
One fourth teaspoon Black pepper
1/8 teaspoon Ground cloves
3 Carrots
cut into 1inch lengths
3 Green onions & tops
cut into 1inch lengths
3 tablespoon Cornstarch
Hot cooked noodles

Stir beef cubes into mixture of 2 Tbsp. 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 Tbsp.
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.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip