2 tbsp sunflower oil

50g/1¾oz piece fresh root ginger, peeled, finely grated

1 tsp dried chili flakes

1 x 800g/1lb 12oz piece good-quality braising beef, such as chuck steak, trimmed of hard fat and sinew, cut into 5cm/2in cubes

2 tsp Chinese five-spice powder

350ml/12fl oz hot low FODMAP beef stock

4 tbsp gluten free soy sauce

4 tsp cornflour

2 tbsp maple syrup

freshly ground black pepper


Heat the oil in a large, heavy-based frying pan over a medium heat. Add the ginger and chili flakes, stir well and cook for 2-3 minutes, making sure the it doesn't burn.

Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over.

Transfer to the slow-cooker. Pour over the stock and stir in the gluten free soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender.

When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the maple syrup.

Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy and has thickened slightly.

Serve the beef with steamed rice or boiled rice noodles and stir-fried vegetables.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Five-spice braised beef
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