Sindhi Beef
  • 1 cup cubed beef (200g)
  • 1 tsp pickled roasted sweet peppers, cubed (100g)
  • 1 small onion, coarsely chopped (90g)
  • 1/4 cup cream cheese (55g)
  • 1 tbs cooking oil (14g)
  • 8 mint leaves (4g)
  • 1 cup cilantro (15g)
  • 1 garlic glove (3g)
  • 1 tsp coriander (3g)
  • 1 tsp chopped fresh ginger (1.2g)
  • 1/2 tsp chopped fresh ginger (1.2g)
  • 1/2 tsp cumin (3g)
  • 1/2 tsp allspice (0.7g)
  • 1/2 tsp cardamom (0.7g)
  • 1/2 tsp Accent (MSG) (1.4g)
  • 1/4 tsp salt (0.5g)
  • Hot peppers to taste (1 use 1 tsp Korean hot pepper paste, it gives a nice red color)
SPECIAL CONSIDERATIONS:
Makes three portions, serve on a bed of basmati rice.3
 Nutritional information 
Makes 3 portions
 Phosphorus (mg) 200 
 Potassium (mg) 417 
 Sodium (mg) 791 
 Protein (g) 17 
 Sugar (g) 3.4 
 Carbohydrates (g) 7.7 
 Water (mL) 121 
 Fibre (g) 2.0 
 Calories 196 
STEP 1: Prepare your ingredients.
STEP 2: Pour the oil in a frying pan or pot, and cook the garlic and onions until browned.
STEP 3: Slice the beef in slivers, and saute with the onions.
STEP 4: Add the spices and toss with the meat and onions - add a tablespoon of water to deglaze if the bottom of the pan starts sticking.
STEP 5: Add the pickled roasted sweet peppers and stir.
STEP 5: Add the fresh cilantro and the mint.
STEP 6: Add the cream cheese and stif vigorously until the cream cheese has melted and is uniform. Let simmer for about 5 minutes.
STEP 7: Lovely with a glass of wine wine, if you can!

Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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