Red-Cooked Beef and Carrots

Yields:	4 servings
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1	pound	beef chuck	boneless, cut into 1-inch cubes
5	tablespoons	teriyaki sauce	divided
1	clove	garlic	minced
1	tablespoon	vegetable oil
1/2	teaspoon	fennel seeds	crushed
1/4	teaspoon	black pepper
1/8	teaspoon	cloves	ground
3	each	carrots	cut into 1-inch lengths
3	each	scallions, spring or green onions	cut into 1-inch lengths
3	tablespoons	cornstarch
1	x	noodles	hot cooked

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.

Great, great stuff, I like mine a little spicy so I add some cayenne. But so good on smoked ham and cheese, or even grilled cheese.

Reviewed by cookingkrazychefkurt