---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SZECHWAN BEEF STEW
 Categories: Chinese, Beef
      Yield: 6 servings
 
      2 lb Boneless beef chuck
      2    Cloves garlic, pressed
      4 tb Soy sauce, divided
      3 ts Sugar, divided
      1 c  Water
    3/4 ts Crushed red pepper
    3/4 ts Fennel seed, crushed
    1/4 ts Black pepper
    1/4 ts Ground cloves
    1/4 ts Ground ginger
      1 tb Oil
      2 tb Cornstarch
      2 tb Water
 
  Cut beef into 2" cubes.  Combine garlic, 2 Tb. soy
  sauce and 1 tsp. sugar in large bowl; stir in beef
  cubes until well coated. Let stand 15 minutes.
  Meanwhile, combine 1 cup water, remaining 2 Tb. soy
  sauce, 2 tsp. 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
  Tb. water; stir into beef mixture.  Cook and stir
  until mixture boils and thickens, about 1 minute.
  
  Serves:  6 From: Kikkoman recipe booklet Posted by:
  Debbie Carlson - Cooking Echo
 
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