Ginger Beef

It has a bright flavor full of tomato, fruit, and ginger.

YIELD: 3 pound roast should yield at least 6 servings

INGREDIENTS:

• 3 tablespoons olive oil
• 3- to 4-pound boneless chuck or round roast, about 2 inches thick
• 1 small onion
• 1 clove garlic, crushed
• 1 can (14 1/2 ounces) diced tomatoes
• 1 tablespoon Splenda
• 1 teaspoon ground ginger
• 1/4 cup cider vinegar

INSTRUCTIONS:

1. Place the oil in a large, heavy skillet, and brown the roast in it over medium-high heat. When both sides are well-seared, add the onion, garlic, and tomatoes.
2. In a bowl, stir the Splenda and ginger into the vinegar, and add that mixture to the skillet, stirring to combine.
3. Cover the skillet, turn the burner to low, and let the whole thing simmer for about 1 1/4 hours.
4. Serve with the vegetables piled on top.

PER SERVING:

• 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 47 grams of protein.