Gingered Beef & Veggies

Gingered Beef & Veggies

The Crockpot comes in really handy this time of year when you don’t want to heat up your kitchen.  This recipe uses radishes (which lose their bite when cooked) and celery to get those veggies in with very few carbs.  It has a slightly sweet, gingery flavor.  Yummy!  8+d

Gingered Beef & Veggies

2  1/2 lb carne picada (or other thinly sliced raw beef pieces)
1 lb radishes
2 ribs celery
1/4 cup sugar-free Orange Da Vinci syrup
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 tablespoon Fiberfit Liquid
1 tablespoon dried onion flakes
2 teaspoons ground ginger
1/4 teaspoon garlic powder

Put the meat in the Crockpot.  Wash and trim the ends off of the radishes.  Cut large radishes into fourths and smaller ones into halves.  Add to the meat in the Crockpot.

Wash the celery and trim the ends.  Cut into approximately 1″ pieces.  Add to the Crockpot.

In a small bowl, mix the remaining ingredients well.  Pour over the meat & veggies in the Crockpot and stir to combine well.

Put the lid on the Crockpot and cook for 2 hours, stirring once during cooking (if possible).  Serve in bowls with or without the juices.

This makes 4 servings with about 4 net carbs each.

You can see step-by-step directions with pictures and info at How to Make Low Carb Gingered Beef & Veggies.

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