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Recipe Name: Szechwan Beef Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Boneless beef chuck
2 Cloves garlic, pressed
4 Tablespoon(s) Soy sauce, divided
3 Teaspoon(s) Sugar, divided
1 Cup(s) Water
3/4 Teaspoon(s) Crushed red pepper
3/4 Teaspoon(s) Fennel seed, crushed
1/4 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Ground cloves
1/4 Teaspoon(s) Ground ginger
1 Tablespoon(s) Oil
2 Tablespoon(s) Cornstarch
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 15minutes. Meanwhile, combine 1 cup water, remaining 2 Tb. soy
sauce, 2tsp. sugar, red pepper, fennel, black pepper, cloves and
ginger; setaside. Heat oil in Dutch oven or large skillet over high
heat. Brownbeef on all sides in hot oil. Stir in soy sauce mixture.
Bring toboil; reduce heat and simmer, covered, 2 hours, or until beef
is verytender. 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 EchoFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 678
Calories From Fat: 487
Total Fat: 54g
Cholesterol: 155.7mg
Sodium: 453mg
Potassium: 368.5mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 2.3g
Protein: 39.2g

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