Low FODMAP Lime & Sesame Beef Stir-fry
Low FODMAP Lime & Sesame Beef Stir-fry
This quick and easy low FODMAP beef stir-fry has a refreshing lime twist combined with Asian flavours.
FODMAP notes: Broccoli is considered low FODMAP at ½ cup to 1 cup serves depending on which part of the broccoli you are eating (Monash, 2017). The amount of broccoli in this recipe is low FODMAP providing you divide it into the recommended number of serves.
Ingredients
Make gluten freeBeef Marinade
soy sauce
FODMAP
Noodles
broccoli (cut into small florets)
FODMAP
Stir-Fry
green onions/scallions (green leaves only, finely sliced)
FODMAP
sesame seeds (toasted)
Gluten Free
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Learn moreMethod
- Prep the beef schnitzel by thinly slicing it across the grain. Zest the limes using a microplane (grater) – the trick is to only zest the bright green layer and not the white layer underneath. Cut the broccoli and green beans into small pieces. Finely chop the green onions/scallions (green tips only). Place the beef schnitzel in a medium sized bowl and add the lime zest, soy sauce, and sesame oil. Leave to marinate while you cook the thin rice noodles.
- The rice noodles need to be cooked according to packet directions in a saucepan of salted water (remove 1 or 2 minutes early to avoid overcooking). Add the broccoli and green beans to the noodles for the last two minutes of cooking. Then tip into a colander, cool under warm water, and drain well. While the noodles cook, toast the sesame seeds in a small pan over medium heat (no oil needed) while constantly stirring, remove from heat as they start to brown. Place them aside for later.
- Prepare the spinach by washing and shredding.
- Heat the neutral oil in a large wok or fry pan over high heat and stir-fry the beef for 1 minute. Add the fish sauce, water, and spinach and stir-fry for another minute. Add the drained noodles, green beans, broccoli, green onions/scallions (green tips only), and toasted sesame seeds. Toss over high heat for 1 minute. Remove from heat and mix in the juice from the limes.
- Serve immediately with a couple of grinds of black pepper and salt if needed.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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