Ingredients


500g beef rump, trimmed and cut into thin strips

1 tsp Chinese five-spice powder

300g pack ready-cooked rice noodle

1 large red chili

1 tbsp garlic infused oil

4 heads pak choi

4cm piece ginger, peeled and cut into matchsticks

1 stick lemongrass, trimmed and sliced

2 tbsp sunflower oil

6 scallions, sliced green end only

½ lime

2 tbsp soy free seasoning sauce

1 tbsp fish sauce

roughly chopped coriander, to serve


Serves - 4



Method


Mix the beef and five-spice in a bowl, then set aside to marinate.

Soften the noodles in boiling water following pack instructions, drain then set aside.

Thinly slice the red chili, leaving the seeds if you prefer a little extra heat.

Mix with the garlic infused oil, ginger and lemongrass in a small bowl.

Heat half the oil in a wok, add the chili mixture and stir-fry for 1 min until softened but not coloured.

Remove with a slotted spoon and set aside while you cook the beef.

Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.

Return the chili mixture to the pan with the pak choi and half the scallions.

Stir-fry for 1 min more before adding the drained noodles.

Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy free seasoning sauce and fish sauce.

Divide between four plates. Scatter with remaining scallions and chopped coriander.


Recipe adapted from: Good Food

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