Recipe: Gingered Beef

Title: Gingered Beef
Categories: Diabetic, Meats, Main dish
Yield: 6 sweet ones

1 c Onion; chopped -1/2 inch cubes
2 cl Garlic; minced Vegetable cooking spray;
1 ts Ground ginger; 1 c Whole tomatoes; undrained
1 ts Ground Turmeric; -and chopped
1 ts Chili powder; 1 c Water
1 lb Sirloin tip roast; LEAN 2 ts Beef-flavored bouillon
-BONELESS TRIMMED cut into Granules;

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.



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