Gingered beef
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 2 | cloves | Garlic; minced |
| 1 | teaspoon | Ground ginger; |
| 1 | teaspoon | Ground Turmeric; |
| 1 | teaspoon | Chili powder; |
| 1 | pounds | Sirloin tip roast; LEAN BONELESS TRIMMED cut into 1/2 inch cubes |
| Vegetable cooking spray; | ||
| 1 | cup | Whole tomatoes; undrained and chopped |
| 1 | cup | Water |
| 2 | teaspoons | Beef-flavored bouillon |
| Granules; | ||
Directions
Combine onion, garlic, ginger, turmeric, and chili powder in a medium bowl, stirring well. Add roast, stirring to coat. Cover and refrigerate 2 to 3 hours. Brown roast in large saucepan coated with cooking spray. Stir in tomatoes, water, and bouillon granules. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour. Uncover and simmer and additional 30 minutes or until meal is tender and liquid is reduced. Serve hot. NOTE: Gingered Beef may be served over hot cooked rice that has been cooked without salt and fat. (Check Exchanage List for value on rice.) (I would prefer pasta if possible. LIKE that pasta.) Food Exchange per serving: 2 LEAN MEAT EXCHANGE + 1 STARCH EXCHANGE; CAL: 147; CAR: 13gm; PRO: 17gm; FAT: 4gm; SOD: 253mg;
Souce: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.