Stuff to read

Wednesday, August 4, 2010

Soft Foods Recipe: Chinese Beef

Well, the scale has stopped moving so I've eliminated all possible extra calories from this recipe.

Chinese Beef & Vegetables

1/2 lb (1 cup/8 oz) lowfat ground beef 
1 minced shallot
1 minced garlic clove
1/2 cup any veggie combo, chopped. I used carrots and broccoli.
1 tbsp ground ginger
1 tbsp Chinese 5 spice (if you can't find this, throw in a little allspice)
Kosher or sea salt
Freshly ground pepper

Season ground beef with salt and pepper. Cook until halfway done. Then add shallots, garlic, and other spices to hamburger, and continue cooking
Microwave chopped veggies until tender (no peas/corn/potatoes allowed)
Add veggies to hamburger mixture and mix. If you want more calories and protein, add 1/4 cup nonfat ricotta to mixture and combine.
Portion into 1 cup servings and top with a bit of shredded cheese.


If you used at least 90% lean ground beef: about 350


  1. Living in Taiwan and will be sleeved in September! This recipe looks like a delicious way for me to still enjoy some Chinese food when I make it to mussy stage! Thanks for posting! :o)

  2. i can't wait to eat real food again. this looks like heaven to me. i still have a looooong way to go before i get here. looks delish!

  3. Staysea, this isn't a mushy, but if you put it in the food processor, you could make it a mushy. It's a "soft solids"--the stage right after mushy.

    Meli-I felt the same way! Time will fly, though.

    Thank you both for reading and commenting! I really enjoy being able to talk to sleevers--and if you have any recipe requests let me know. I'm a lot more strict about sugar/fat/carbs than a lot of people, so I try to make my recipes as low calorie as I can and still taste good. I figure if I get used to eating like that, I won't feel so guilty when I make a splurge recipe (still within the rules though) that has more calories than normal.