For the beef

250g/9oz beef fillet

3 tbsp vegetable or groundnut oil

For the marinade

2 tbsp gluten free soy sauce

2 tsp toasted sesame oil

1 tbsp dry sherry

2 tsp cornflour

For the noodles

1 tsp vegetable or groundnut oil

1 tbsp finely sliced fresh ginger

1 red chili, seeds removed, flesh sliced into thin strips

300g/10½oz (cooked weight) pre-cooked or ready-to-cook rice noodles

pinch sugar

2 scallions, green part only sliced diagonally

1 tsp toasted sesame oil

freshly ground black pepper


Cut the beef into thin slices. For the marinade, mix the gluten free soy sauce, sesame oil, sherry and cornflour together in a bowl. Add the beef, spoon over the marinade and leave to marinate for a few minutes. To cook the beef, heat the vegetable or groundnut oil in a wok until it's very hot. Add the beef and the marinade and stir fry for about one minute.

Carefully pour the stir-fried beef into a sieve set over a bowl to strain off the excess juices. Discard the juices and set aside the beef until ready to serve. For the noodles, wipe the inside of the wok clean with kitchen towel and return the wok to the heat.

Add the vegetable or groundnut oil to the wok. Heat until very hot, then add the ginger and chili and stir fry for 1-2 minutes. Add the noodles and stir until thoroughly mixed and heated through. Add a pinch of sugar. Add the scallions and drizzle over the sesame oil.

Return the beef to the wok, mix with the other ingredients and stir fry for another minute until thoroughly reheated. Season with plenty of freshly ground black pepper.

Recipe adapted from: Good Food

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