1 cup over 1/2 cup rice
- CKD non-dialysis
- Heart Healthy
- 1-1/2 pounds beef, flank or sirloin steak
- 1/2 cup fresh basil leaves
- 1/2 small onion
- 1/2 medium red bell pepper
- 4 garlic cloves
- 1-1/2 tablespoon peanut oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1-1/2 cup low-sodium beef broth
- 1/4 cup lime juice
- 3 cups cooked brown or white rice
- Slice beef into bite-size pieces.
- Wash and dry the basil leaves and chop coarsely. Dice onion into 1/2-inch pieces and dice bell pepper into 1/4-inch pieces. Mince the garlic.
- If time permits, mix the beef, basil and 1/2 tablespoon peanut oil in a bowl. Cover and refrigerate for 1 hour or longer. Otherwise, mix together beef and basil.
- Preheat a wok or large skillet over medium heat for 3 minutes. Add the remaining peanut oil and swirl it around the pan.
- Add the garlic and onion, stirring a few times. Cook until the onion is soft, about 5 minutes.
- Turn the heat up to high and add the beef-basil mixture. Stir quickly and add the red pepper flakes. Cook just until meat loses its redness, about 3 to 5 minutes depending on the size of the beef pieces.
- Stir in the red bell pepper.
- Stir soy sauce into cornstarch, beef broth and lime juice. Add to beef and cook until bubbling. Turn off heat and serve immediately, over rice.
- Try adding orange zest for extra flavor.
- Change portion to 1/2 cup for a lower protein diet and increase the amount of rice for extra calories if needed.
- If brown rice is preferred this will add 44mg phosphorus and 53mg of potassium per serving.
Nutrients per serving
Protein 25 g
Carbohydrates 27 g
Fat 16 g
Cholesterol 54 mg
Sodium 172 mg
Potassium 390 mg
Phosphorus 258 mg
Calcium 32 mg
Fiber 0.9 g
Renal and renal diabetic food choices
- 3 meat
- 1-1/2 starch
- 1 vegetable, low potassium
Submitted by: DaVita renal dietitian Erin from Illinois.
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