Ingredients


500g beef rump, trimmed and cut into thin strips

1 tsp Chinese five-spice powder

300g pack ready-cooked rice noodles

1 large red chili

1 tsp garlic infused oil

4cm piece ginger, peeled and cut into matchsticks

1 stick lemongrass, trimmed and sliced

2 tbsp sunflower oil

1 handful baby leaf spinach

1 red pepper, deseeded and sliced

6 scallions, green end only sliced diagonally

½ lime

2 tbsp gluten free soy sauce

1 tbsp fish sauce

1 tbsp chopped cilantro



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 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 sugar red pepper. Stir-fry for 1 min more before adding the drained noodles and spinach.

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

Divide between four plates. Garnish with remaining scallions and chopped cilantro.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Beef stir-fry with ginger
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