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 Tbsp. 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 Tbsp. 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 Tbsp. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute. Serves: 6