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