Feeding the Active Writer: Ginger Beef

A hand injury interfered with my typing the last couple of days.  I was able to work around it a bit on social media (gotta have priorities) but it was distracting enough that I wasn’t really up to the blog.  So, sorry for the gap.

This recipe started out as an oven baked beef with broccoli, but my daughter said that while it smelled good, she could not abide the broccoli.  So I thought I could do it as just a meat dish with vegetables she found more palatable on the side.  As always, this is a low-carb and especially low-sugar version.

This is also a bit of a “cheat.” One of the local chain stores sells 28 oz cans of pre-cooked beef, chicken, or pork. in broth.


They’re something I can grab one or two extra when I get paid, stash away, and then grab when I’m stuck at home unable to shop or if I’m short of cash for shopping, or just plain too lazy to run to the store.  Perfect for “The active writer.”


  • 2 cans of “minimally processed” cooked beef, drained with broth reserved.
  • 1/2 cup chopped onions
  • 1/3 cup soy sauce (as usual, I prefer a Japanese style like Kikkoman’s to a Chinese like La Choy).
  • 1 tbsp garlic powder
  • 1/2 tbsp ginger powder
  • 2 tbsp sugar equivalent Splenda or similar sucralose sweetener
  • 1 tbsp xantham gum.

Preheat oven to 350. (That’s Fahrenheit for you folk outside the US.  In Celsius it comes to about 175.)

Put the beef in a two quart casserole dish and spread it out, breaking up the larger chunks.

Put the next five ingredients into a 2 quart saucepan.  Bring to a boil over medium heat stirring occasionally.

Whisk in the xantham gum and continue whisking while the sauce thickens.

Pour the sauce over the beef in the casserole dish.  Bake at 350 for about 20-30 minutes (really, since the meat is already cooked you only need to heat it through).


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