Red-Cooked Beef &Amp; Carrots

1 lb Boneless beef chuck

-- cut into 1-inch cubes 5 tb Kikkoman Teriyaki Sauce

-- divided 1 lg Garlic clove; minced

1 tb Vegetable oil

1/2 ts Fennel seed, crushed

1/4 ts Black pepper

1/8 ts Ground cloves

3 Carrots

-- cut into 1-inch lengths 3 Green onions & tops

-- cut into 1-inch lengths 3 tb Cornstarch

Hot cooked noodles 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. Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias -----