---------- 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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