Beef Sukiyaki

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Next time you’re in the mood for Japanese, try this quick and easy-to-follow sukiyaki recipe. Beef and vegetables are steamed in a sweet-savory broth and served over steaming bowls of white rice. Ingredients have been adjusted to conform to a renal diet plan.

Makes 10 servings

Ingredients

  • 1 ½ pounds lean beef chuck, cut into thin slices
  • 1 cup white turnip, sliced about 1/8-inch thick
  • ½ cup celery, cut into ½-inch pieces
  • 1 medium onion, sliced about 1/8-inch thick
  • 3 medium scallions, cut thinly
  • 1 medium green pepper, sliced into rings
  • ¾ cup mushrooms, sliced
  • 1 cub cabbage, shredded
  • ½ cup broccoli, chopped
  • 1 medium tomato, sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 5 cups cooked white rice

 Instructions

  1. Heat oil in a large skillet over medium heat. Add meat and lightly brown on all sides.
  2. Turn the heat down to simmer. Add vegetables in layers following the recipe ingredient list.
  3. Combine water, sugar and soy sauce. ; pour over vegetables.
  4. Cover and steam over moderate heat for 10 to 15 minutes. Do not stir.
  5. Serve with steaming white rice.

Nutrients per serving
Serving size: 1/2 cup rice, 1/2 cup meat and vegetables

calories                          495
protein                          24g
carbohydrates                33g
fat                                29g
cholesterol                     79mg
sodium                          161mg
potassium                      536mg
phosphorus                    251mg
calcium                          32mg
fiber                              2.0mg

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