3-4 tbsp garlic infused oil

good thumb-size piece fresh root ginger, peeled and shredded

1 bunch scallions, sliced green end only

1 red chili, deseeded and thinly sliced

1½ kg braising beef, cut into large pieces (we used ox cheek)

2 tbsp rice flour, well seasoned

1 tsp Chinese five-spice powder

2 star anise (optional)

2 tsp light muscovado sugar (or use whatever you've got)

3 tbsp Chinese cooking wine or dry sherry

3 tbsp gluten free soy sauce, plus more to serve

500ml low FODMAP beef stock

steamed bok choi and steamed basmati rice, to serve


Heat 2 tbsp of the oil in a large, shallow casserole. Fry the ginger and chili for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the rice flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the gluten free soy and stock (it won’t cover the meat completely), add the scallions then bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more gluten free soy. This can now be chilled and frozen for up to 1 month.

Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chinese-style braised beef
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