Broccoli and Beef Stir-Fry

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 1-1/2 cup stir-fry + 1/2 cup rice

Broccoli and Beef Stir Fry

Ingredients

  • 2 garlic cloves
  • 1 medium Roma tomato
  • 8 ounces lean sirloin beef, uncooked 
  • 12 ounces frozen broccoli stir-fry vegetable blend
  • 2 tablespoons peanut oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 cups cooked rice

Nutrients per serving

Calories 373

Protein 18 g

Carbohydrates 37 g

Fat 17 g

Cholesterol 42 mg

Sodium 351 mg

Potassium 555 mg

Phosphorus 255 mg

Calcium 62 mg

Fiber 5.1 g

Preparation

  1. Chop the garlic cloves and Roma tomato. Cut beef into thin strips.
  2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
  3.  In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend stir-fry until cooked, about 5 minutes. Remove from pan and set aside.
  4. In same pan add beef. Cook until beef is done to your likeness, about 7 minutes.   
  5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
  6. Add cooked vegetables, sauce and tomato to the pan with the beef. Heat and stir until sauce is thick.
  7. Serve dish with 1/2 cup brown rice.

Renal and renal diabetic food choices

  • 2 meat
  • 1-1/2 starch
  • 2 vegetables, high potassium
  • 1 fat

Carbohydrate choices

2-1/2

Helpful hints

  • Broccoli stir-fry blends contain a blend of 4-6 vegetables. In addition to broccoli the blend may include bell peppers, onion, mushrooms and water chestnuts carrots, celery, sugar snap peas or baby corn.
  • If desired, use fresh vegetables instead of frozen. Substitute with 3 cups fresh broccoli florets, 1/2 red bell pepper, 1/2 cup snow peas and 1/4 cup canned sliced water chestnuts.
  • Analysis includes brown rice. Select brown, white or wild rice based on your preference.
  • Increase meat for a higher protein meal.
  • You can substitute chicken, shrimp, pork for beef to make variations in this dish.

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