Wednesday, December 5, 2012

Whatever Wednesday: Slow-Cooked Gingered Beef and Vegetables

For today's "Whatever Wednesday Post" I'm posting a favorite new slow-cooker recipe, which includes one of my all-time favorite (and anti-inflammatory) ingredients; GINGER!

Gingered Beef and Vegetables
Slightly modified from a recipe in Fitness Magazine
Serves: 6

1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
  6 medium carrots, cut into 1/2-inch-thick slices
1/2 cup sliced scallions (the green part of scallions are FODMAPs friendly!)
2 garlic cloves, minced
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1teaspoons instant beef-bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack frozen green beans (optional)
Cooked brown rice

1. In a 3-1/2- or 4-quart slow-cook combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in green beans, if desired. Serve with brown rice.

NOTE:  To make this meal more FODMAPs friendly, omit the garlic, and use different spices instead of the instant beef granules (I have yet to find any without garlic and onion).  I only used 1 tsp. of the granules, as you can see (the original recipe called for more).  The 1 tsp. didn't cause me issues since it made so much!


AFTER!  This meal was so simple, and of course, so delicious.

As you can see, I did not add the green beans. Actually, I forgot to add them.  I had them, but it wasn't until after we ate this that I realized I forgot to add them!  This is why I made the green beans "optional".  This meal lasted three days, so we added them to the meal the next night.  The original recipe called for sugar snap peas, which is definitely an option, but they aren't FODMAPs friendly.

Estimated Nutrition Facts for 1/6th of recipe (includes 1/2 cup cooked brown rice, and includes the green beans!)

QUESTION:  What's your favorite holiday recipe that calls for ginger??  You can say gingerbread, I suppose.  Any others?!

Thanks for reading!

The Candid Rd
NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.


  1. I love ginger, too...and this looks delicious! I'm trying to think what else I love that has ginger in it. I do just love candied ginger. Strong, but so good!

  2. even though i do not eat meat alot this looks so delish! and i bet it tastes great with ginger......i can't remember the last time i used ginger :)

  3. Ooh, I love love LOVE ginger! I used to hate it, but now I love that flavor in so many dishes! We mostly use ginger in Chinese dishes, which aren't very holiday-ish, I admit ... but still tasty! A lot of holiday recipes with pumpkin in it also call for ginger, like certain pumpkin breads. Yum!

  4. what is it about ginger & beef just going together so swimmingly. i haven't had steak in a couple of weeks but i definitely need to change that asappp. i love the idea of this too because its so quick & easy to throw together!

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