Beef With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Mom | 1 | Servings | |
INGREDIENTS
| 4 | lb | Beef eye of round |
| 4 | Ginger root | |
| 3 | Garlic | |
| 3 | T | Canola oil |
| 3/4 | c | Soy sauce |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
Make slashes in roast and tuck garlic or ginger into each one. Combne oil, soy sauce and wine. Put roast in a plastic bag and cover with wine mixture. Keep in fridge 8 hours or overnight. Remove roast from bag and place in a greased shallow roastin pan. Place in a preheated 450 degree oven for 30 mins., 45 mins. if you are using a larger roast. Turn off heat, leaving roast in the oven for an additional 20 mins. Remove from oven and let stand 10 mins. before slicing. Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Jean Hopkins-Mom Posted to MC-Recipe Digest V1 #872 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 6013
Calories From Fat: 3942
Total Fat: 429g
Cholesterol: 1487.8mg
Sodium: 7541.5mg
Potassium: 6760.3mg
Carbohydrates: 19.3g
Fiber: 1.5g
Sugar: 4.4g
Protein: 467g