450g/1lb lean beef mince

60ml/4tbsp gluten free teriyaki sauce

10ml/2tsp sesame oil, optional

2 tsp garlic oil

5ml/1tsp szechuan peppercorns, crushed

Salt and freshly milled black pepper

For the Sweet Pepper Relish:

10ml/2tsp sunflower oil

2 small yellow peppers, cored, deseeded and finely chopped

4 scallions, finely chopped (green end only)

1 x 120g sachets prepared lemon sauce or similar


In a large bowl, mix together the mince, teriyaki sauce, sesame oil (if using), garlic, peppercorns and seasoning.

Using slightly damp hands, divide the mixture into 20-25 small portions.

Roll each portion into a sausage shape and mould around 20-25 small wooden (previously soaked in water) or metal skewers. Cover and refrigerate for 20 minutes.

Meanwhile, prepare the sweet pepper relish; heat the oil in a large non-stick frying pan and cook the peppers and spring onions for 3-4 minutes.

Remove from the heat and stir through the lemon sauce. Set aside to cool.

Cook the beef under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until cooked and any meat juices run clear.

Serve the beef savouries on a bed of salad leaves with the sweet pepper relish.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Mini Teriyaki Beef Savouries
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