- 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)
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 |
Prepare your ingredients.
Pour the oil in a frying pan or pot, and cook the garlic and onions until browned.
Slice the beef in slivers, and saute with the onions.
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.
Add the pickled roasted sweet peppers and stir.
Add the fresh cilantro and the mint.
Add the cream cheese and stif vigorously until the cream cheese has melted and is uniform. Let simmer for about 5 minutes.
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.