350g thin-cut minute steak, very thinly sliced into strips

3 tbsp cornflour

2 tsp Chinese five-spice powder

100ml vegetable oil

1 red pepper, thinly sliced

1 red chili, thinly sliced

1 tbsp garlic infused oil

thumb-sized piece ginger, cut into matchsticks

4 tbsp rice wine vinegar or white wine vinegar

1 tbsp soy free seasoning sauce

2 tbsp low FODMAP sweet chili sauce

2 tbsp tomato puree

1 tbsp sesame seeds

Serves - 4


Put the beef in a bowl and toss in the cornflour and five-spice.

Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

Add the pepper, half the chili, the garlic infused oil and ginger to the pan.

Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.

Mix the vinegar, soy free sauce, chili sauce and ketchup in a jug with 2 tbsp water, then pour over the veg.

Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

Serve scattered with the sesame seeds.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crispy chili beef