Low FODMAP Summer Beef Salad with Mustard Vinaigrette

Ingredients

MAKE GLUTEN FREE

Servings:

Beef Salad

600   beef rump steak
1   neutral oil (rice bran, canola, sunflower)
1   salt & pepper
180   green beans (cut into bite-sized pieces)
210   lettuce (butter, iceberg, red coral)
131   red bell pepper (deseeded & cut into strips)
12   cherry tomato (medium sized, cut into halves)
10   green onions/scallions (green tips only, finely sliced)*

Mustard Vinaigrette

1.5   dijon mustard*
2   white vinegar
60   olive oil
0.25   black pepper*
0.25   white sugar

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • small plastic ziplock bag

Low FODMAP Summer Beef Salad with Mustard Vinaigrette

Last updated Jul 23rd, 2024

PREP IN 15 MIN
COOKS IN 15 MIN
SERVES 4

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Dinner, Lunch

There is nothing nicer than a yummy salad on a hot day. This low FODMAP summer beef salad is easy to whip up and the mustard vinaigrette will have your family fighting for leftovers!

Recipe update: Please note that this recipe was updated on the 5th of March 2022 after Monash University changed the serving size recommendation for cherry tomatoes and red pepper/capsicum.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

Servings:

Beef Salad

600   beef rump steak
1   neutral oil (rice bran, canola, sunflower)
1   salt & pepper
180   green beans (cut into bite-sized pieces)
210   lettuce (butter, iceberg, red coral)
131   red bell pepper (deseeded & cut into strips)
12   cherry tomato (medium sized, cut into halves)
10   green onions/scallions (green tips only, finely sliced)*

Mustard Vinaigrette

1.5   dijon mustard*
2   white vinegar
60   olive oil
0.25   black pepper*
0.25   white sugar

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • small plastic ziplock bag
SHOW NUTRITION

Nutrition per serve

    | |
Calories 428
Fat 27.5g
Saturates 6.4g
Protein 36.3g
Carbs 11.6g
Sugars 7g
Fibre 3.3g
Salt 0.3g
Iron 5mg
Calcium 54.7mg
Calories 428
Fat 27.5g
Saturates 6.4g
Protein 36.3g
Carbs 11.6g
Sugars 7g
Fibre 3.3g
Salt 0.3g
Iron 5mg
Calcium 54.7mg
Calories 428
Fat 27.5g
Saturates 6.4g
Protein 36.3g
Carbs 11.6g
Sugars 7g
Fibre 3.3g
Salt 0.3g
Iron 5mg
Calcium 54.7mg
    | | |
  1. Cut the red bell peppers into strips and grill in the oven at 220ºC (440ºF) until the skins start to blacken. Remove from oven and allow to cool before peeling the outer blistered skin off (this is the part that has gone black). While the red bell peppers cooks you can do steps 2, 3 & 4.
  2. Prepare the green beans by removing the ends and cutting into bite sized pieces. Wash and shred the lettuce before dividing between the plates. Halve the cherry tomatoes and finely slice the green onions/scallions (green tips only). Put a small saucepan of water on to boil.
  3. Season the rump steak by rubbing each side in the neutral oil and salt and pepper. Heat a large frypan over medium-high heat and cook the steak for 3-4 minutes per side for medium rare, or until cooked to your liking. Allow to rest for five minutes before thinly slicing.
  4. While the steak cooks, you can blanch the green beans in boiling water for two minutes (they should go bright green and tender). Drain and rinse under cold water, then drain again.
  5. To make the mustard vinaigrette mix the dijon mustard, white vinegar, olive oil, sugar and black pepper together until smooth. If the vinaigrette is too sour try adding a couple of pinches of sugar until it is sweet enough.
  6. Assemble the salad and serve the sliced rump steak on top, before drizzling in mustard vinaigrette.

Buying Tips

Buy a bunch of spring onions/scallions with long green leaves. You can use the green leaves in your low FODMAP meals, just make sure you avoid using the white stem and lime green stems as these are high FODMAP. Once you've harvested the leaves pop the spring onion/scallion bulbs into a glass of water on the window sill. The leaves will reshoot so you can harvest them again.

Check your mustard does not contain onion or garlic powder.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: 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

Professional Reviewer: 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 sh... Read More

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