Soy & Ginger Braised Beef
Serve this richly flavorful dish over pasta or rice. Use non-gluten pasta and wheat-free tamari sauce for a gluten free version
  • 1/4 cup reduced-sodium soy sauce or wheat-free tamari sauce
  • 1/4 cup sherry
  • 2 tablespoons firmly packed dark brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons chopped fresh ginger
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cinnamon
  • 3/4 pound well-trimmed top round of beef, in one piece
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 red bell peppers, cut into 1/2-inch chunks
  • 1 green bell pepper, cut into 1/2-inch chunks
  • 1-1/2 teaspoons cornstarch blended with 1 tablespoon water

1. In a medium saucepan, combine soy sauce, sherry, brown sugar, ketchup, ginger, scallions, garlic, cinnamon, and 1 cup water over medium heat.

2. Add beef, cover, and simmer for 30 minutes. Add carrots, and bell peppers; cover and simmer 20 minutes or until beef is tender.

3. Remove the beef from the pan and set aside. Bring mixture in the pan to a boil, stir in the cornstarch mixture, and cook, stirring, until slightly thickened, about 1 minute. Thinly slice beef, spoon sauce and vegetables over and serve, with rice or choice of wheat or rice pasta.

Nutritional Information
Per serving: 281 calories, 4.6g total fat, 1.5g saturated fat, 1.7g monounsaturated fat, 0.4g polyunsaturated fat, 4g dietary fiber, 33g protein, 24g carbohydrate, 77mg cholesterol, 683mg sodium.
Good source of: beta-carotene, niacin, vitamin B6, vitamin B12, vitamin C, potassium, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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