Low FODMAP Teriyaki-style stirfry
This light, healthy dinner is perfect for dinner and meal-prepping lunches
Servings: 4
Cost: $
Ingredients
Sauce
- 60 grams soy sauce
- 1/2 tsp sesame seed oil
- 1/2 tsp rice vinegar
- 1 tbsp maple syrup
- 1 inch fresh grated ginger
- 180 mls water
- 1/4 Low FODMAP chicken stock cube
- 1 tbsp cornstarch
- 2 tbsp water
Stirfry
- 2 medium carrots
- 100 grams zucchini
- 100 grams red pepper
- 300 grams steak
- 200 grams beansprouts (fresh or canned)
- 140 grams water chestnuts (drained weight)
- 140 grams bamboo shoots (drained weight)
- 1 tbsp cooking oil
Instructions
For the sauce
- Make a "slurry" of the corn starch and water in a mug, set aside for later.
- Pour the rest of the sauce ingredients into a saucepan and heat over medium heat until simmering.
- Once the sauce is simmering, pour in half the corn starch mixture and whisk until the sauce has thickened. If the sauce doesn't thicken enough, add more of the mixture. Once the sauce is thick enough to your liking, take it off the heat and set aside until the rest of the stirfry is ready.
- Pour the sauce over the stirfry and mix it in.
To make the stirfry
- Cut the zucchini, carrot, red pepper and steak into strips.
- Add the oil to a frying pan, and set to a medium heat.
- Fry the carrots 3-4 minutes or until starting to soften.
- Push the carrots to to the side and add in the steak. Fry until browned.
- Add in the zucchini and red pepper. Fry for 1-2 minutes.
- Add in the bamboo shoots, water chestnuts and beansprouts. Mix it around to distribute it evenly. Pour over the stirfry sauce and let all the ingredients cook for another minute to warm through.
- Serve with your choice of carbs such as rice or rice noodles.