Beef and Mushroom Stir Fry (minus the beef for low protein)

 

Here is another recipe that can be made for the entire family with minor changes for the person with PKU.  

Depending on how you calculate your intake and how much phe/protein you can have will determine the amount of each item you add such as the onions, mushrooms, and kale.

* I forgot to take a photo of the low protein version, so this is a photo with the steak in it.  

Ingredients:

• 1 lb boneless sirloin steak, sliced 1/4 inch thick
• 1 Tbsp plus 2 teaspoons cornstarch
• 1 Tbsp plus 2 teaspoons balsamic vinegar
• 3 tsp soy sauce or coconut aminos for the low protein version 
• 2 tsp packed light brown sugar
• 3 Tbsp extra - virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 Small red onion, cut into thin wedges
• 4 oz mixed mushrooms, sliced
• Kale
• Salt and pepper
• Cooked rice (low protein rice)

Directions:

1. Toss the beef with 1 tablespoon of cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. 
2. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce (or coconut aminos), and 1/3 cup water until dissolved.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
4. Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, kale, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. 
5. Stir in the brown sugar mixture and add to the skillet, stirring, until thickened, 1 minute. 
6. Serve with rice (low protein rice), and top with steak for the higher protein version.