1 tbsp ginger, chopped

1 tbsp garlic infused oil

3 stalks lemongrass, outer leaves removed, finely chopped

2 tbsp coriander leaves, plus extra to serve

2 red chilies, thinly sliced (leave the seeds in if you like it spicy)

2 tbsp vegetable oil

250g stewing beef, cut into 2½ cm cubes

2 tbsp gluten free dark soy sauce

1 tsp five spice powder

1 tsp brown sugar

400ml low FODMAP beef stock

100g wide rice noodles

lime wedges, to serve



Put the ginger, garlic oil, lemongrass, coriander and 1 chili in a food processor, then pulse until puréed. Set aside.

Heat the oil in a pan over a high heat. Gradually add the beef, ensuring it goes into a hot pan.

When all beef has been sealed, reduce heat to low then add the purée and cook for 5 mins.

Stir in the soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins.

Remove the lid and cook for a further 15 mins until the beef is tender.Just before serving, prepare noodles following pack instructions.

Drain well, then divide between 2 bowls and spoon over the beef stew.

Serve sprinkled with the remaining chili and coriander leaves, with lime wedges for squeezing over.

Recipe adapted from: Good Food

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