Ingredients


675g/1½lb lean sirloin or rump steaks

For the Marinade

1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

3 scallions, finely chopped (green end only)

2 tsp garlic infused oil

60ml/4tbsp gluten free soy sauce

45ml/3tbsp rice wine or dry sherry

15ml/1tbsp toasted sesame seeds

10ml/2tsp caster sugar

15ml/1tbsp chili paste

For the Dipping Sauce:

4 scallions, finely chopped (green end only)

60ml/4tbsp gluten free soy sauce

45ml/3tbsp rice wine or dry sherry

15ml/1tbsp sesame oil

30-60ml/2-4tbsp  chili paste

To serve:

2-3 little gem lettuce, rinsed, drained and dried


Method


Place the marinade ingredients in a blender or food processor and blend together until smooth.

Transfer to a non-metallic dish, add the steaks and coat on both sides. Cover and marinate in the refrigerator for 2 hours, or if time allows, overnight.

To prepare the dipping sauce; place all the ingredients in a blender or food processor and blend together until smooth.

Spoon into a serving dish and refrigerate until required. The sauce can be prepared 24 hours in advance.

Remove any excess marinade from the steaks and cook on a prepared barbecue or under a preheated grill according to your preference. Transfer to a warm plate to rest for 1-2 minutes then slice on the diagonal.

Arrange the steaks strips on a large serving platter, garnished with extra sesame seeds.

Serve with the dipping sauce, lettuce and chilies. Eat by wrapping a few strips of the steak in a lettuce leaf, garnish with the chili and dip in the sauce before eating.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Korean Barbecue Beef with a Dipping Sauce
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