Instructions: Combine onion, garlic, ginger, turmeric, and chili powder in a medium bowl, stirring well. Add roast, stirring to coat. Cover and refrigerate 2 to 3 hours. Brown roast in large saucepan coated with cooking spray. Stir in tomatoes, water, and bouillon granules. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour.

Uncover and simmer and additional 30 minutes or until meal is tender and liquid is reduced. Serve hot.

NOTE: Gingered Beef may be served
over hot cooked rice that has been cooked without salt and fat.

(Check Exchanage List for value on rice.) (I would prefer pasta if possible. LIKE that pasta.)

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