Recipe for Red-Cooked Beef and Carrots 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Boneless beef chuck cut into 1-inch cubes
5 tbl Kikkoman Teriyaki Sauce divided
1 lrg Garlic clove, minced
1 tbl Vegetable oil
1/2 tsp Fennel seed, crushed
1/4 tsp Black pepper
1/8 tsp Ground cloves
3 x Carrots cut into 1-inch lengths
3 x Green onions & tops cut into 1-inch lengths
3 tbl Cornstarch
Instructions:
Instructions: 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.

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