Beef stir fry

Beef stir fry

Prep time: 1hr 15 mins
Cook: 30 mins
Serves: 4

This dish is very high in protein so would make a suitable dinner for someone having dialysis, particularly if you are not on a potassium and/or phosphate restriction.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
59.8g	Carbohydrate
697.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
59.8g	Carbohydrate	697.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

Whip up this tasty, Asian inspired stir fry with tender beef. Perfect for a busy weeknight dinner or to make ahead and freeze.

Download recipe card

Ingredients

560g sirloin (or rump) steak

4 small tomatoes

4 spring onions

1-2 garlic cloves, crushed

4 celery sticks

1 red pepper

2-3 teaspoons mild chilli powder

2 tablespoons paprika

1 beef stock cube, low salt

300ml boiling water

2 tablespoons clear honey

2 tablespoons red wine vinegar

2 tablespoons sunflower oil

1 tablespoon Worcestershire sauce

250g wholegrain rice

Method

Spicy beef stir fry

Cut the beef into 1cm strips and place in bowl. Add the paprika and chilli powder, evenly coating the beef. Leave to marinate for 1 hour.

Stir the marinade after 30 minute and check the beef is well coated. Rinse rice under cold running water then put the rice in a saucepan and pour over 500ml of water. Bring to a rolling boil and then reduce the heat to a gentle simmer. Cook for 30 minutes.

Cut the celery and pepper into 5 cm lengths and then into strips about 5 mm thick. Thinly slice the spring onions and set aside. Peel and slice the tomatoes, saving for later.

Heat the oil in a wok or large frying pan and fry the spring onions, garlic, celery and peppers for one minute before adding the steak. Continue to fry on a high heat for 3-4 minutes.

Make up the sauce by adding one stock cube to 300ml of boiling water and adding the Worcestershire sauce, honey and red wine vinegar. Add the sauce and cook until the meat is well coated.

Add the tomatoes and heat through. Drain the rice and rinse with boiling water, serve immediately.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish is provided by the rice. However, the honey will also add to the carbohydrate of this meal. The carbohydrate values have been provided for those who have trained in insulin adjustment.

Phosphate/ potassium

Noodles would also make a great accompaniment to this dish as they are low in both phosphate and potassium. If you have been prescribed a phosphate binder ensure you take them with this dish.

Phosphate and potassium

Rice and noddles are great accompaniments for people with kidney problems as they are low in phosphate and potassium. Some people with kidney problems will have been advised to eat less of these.

Protein

This recipe is very high in protein which is great for people on dialysis. If you have been advised to reduce your protein intake, have a smaller portion of the beef.

Gluten free

Using a gluten free stock cubes and serving with rice makes this dish suitable for people following a gluten free diet.

Vegetarian

Beef can be replaced with vegetarian protein such as tofu or Quorn pieces to suit a vegetarian diet.

Vegan

If you follow a vegan diet you may also wish to miss out the honey and use one tablespoon of golden syrup in its place.

Cheaper option

Substitute beef with turkey or tofu for an equally tasty but cheaper dish.

Storage

Freeze any left-over beef stir fry but we do not recommend freezing rice. To defrost, remove the lid from the container and leave in the fridge to defrost slowly. Reheat thoroughly either in your wok, frying pan or in the microwave.