This comforting Red-Cooked Beef & Carrots dish brings the deep, savory flavors of Japanese home cooking to your table. Boneless beef chuck is marinated in a blend of teriyaki sauce, garlic, and aromatic spices before being slow-simmered to fork-tender perfection. The result is a rich, glossy broth that clings to the meat and vegetables, creating a harmonious balance of sweet and salty notes. Carrots and green onions add natural sweetness and a fresh crunch, cutting through the richness of the beef. Served over hot noodles, this hearty meal is perfect for chilly evenings or when you crave something wholesome and satisfying. It’s a simple yet elegant way to enjoy premium cuts of beef without complicated techniques, making it an ideal choice for weeknight dinners or family gatherings.
Red-Cooked Beef & Carrots
Description
This comforting Red-Cooked Beef & Carrots dish brings the deep, savory flavors of Japanese home cooking to your table. Boneless beef chuck is marinated in a blend of teriyaki sauce, garlic, and aromatic spices before being slow-simmered to fork-tender perfection. The result is a rich, glossy broth that clings to the meat and vegetables, creating a harmonious balance of sweet and salty notes. Carrots and green onions add natural sweetness and a fresh crunch, cutting through the richness of the beef. Served over hot noodles, this hearty meal is perfect for chilly evenings or when you crave something wholesome and satisfying. It&# 226;ÂÂs a simple yet elegant way to enjoy premium cuts of beef without complicated techniques, making it an ideal choice for weeknight dinners or family gatherings.Ingredients
Directions
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Cut the boneless beef chuck into 1-inch cubes.
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In a bowl, combine 2 tablespoons of Kikkoman Teriyaki Sauce, minced garlic from 1 large clove, and the beef cubes. Toss to coat evenly and let marinate for 10 minutes.
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Peel 3 carrots and cut them into 1-inch lengths. Trim 3 green onions, separating the white parts from the tops, and cut both into 1-inch lengths.
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Heat 1 tablespoon of vegetable oil in a Dutch oven or large skillet over high heat.
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Add the marinated beef cubes to the hot oil and brown on all sides. Remove excess marinade from the bowl.
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Add 3 cups of water, the remaining 3 tablespoons of teriyaki sauce, 1/2 teaspoon crushed fennel seed, 1/4 teaspoon black pepper, and 1/8 teaspoon ground cloves to the pot.
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Cover the pot and simmer for 40 minutes.
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Add the carrots and the white parts of the green onions to the pot.
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Cover and continue simmering for 20 minutes, or until the beef and carrots are tender.
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In a small bowl, mix 3 tablespoons of cornstarch with 1/2 cup of water until smooth.
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Stir the cornstarch mixture and the green onion tops into the beef mixture.
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Cook and stir until the mixture boils and thickens slightly.
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Serve the beef and vegetable stew over hot cooked noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Substitutions: If you don't have fennel seeds, you can substitute with an extra pinch of black pepper or cumin for warmth. Any variety of fresh noodles works well, such as udon, ramen, or egg noodles.
Tip: For extra tenderness, ensure the beef is trimmed of excess fat before cubing. The slow simmer is key to breaking down the connective tissue in the chuck cut.
