Low FODMAP Beef Stir-Fry with Ginger & Scallion
Stir-fry is one of those weeknight dinners that feels like a treat, and this ginger-forward beef version delivers serious restaurant energy with a glossy, savory-sweet sauce that clings to every slice of tender flank steak. The vegetables — crisp carrot matchsticks, sweet red bell pepper, and bright baby bok choy — stay vibrant and just-tender thanks to the high-heat wok method, making each bite a satisfying mix of textures. Getting this kind of dish to work without triggering digestive symptoms usually comes down to the aromatics, and this recipe handles that smartly: garlic-infused oil brings that deep, savory backbone without the fructan load, and only the green tops of the scallions are used, keeping things firmly in safe territory. The sauce comes together from tamari, a touch of maple syrup, rice vinegar, and sesame oil — straightforward pantry staples with no hidden high-FODMAP additives to second-guess. A quick cornstarch marinade on the beef before searing means the meat stays juicy and picks up a beautiful sear in the wok. Served over fluffy jasmine rice with an optional scatter of sesame seeds, this is a full, satisfying meal that makes four generous portions without any compromise on flavor.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced ¼-inch thick against the grain
- 1 tbsp tamari
- 1 tsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby bok choy, halved lengthwiseIngredient note
A serving of up to about 1 cup of bok choy is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid bok choy, please tap it and change its rating to Red.
- 6 scallions, green tops only, cut into 1-inch pieces
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp neutral oil (such as canola or rice bran oil)
For serving
- 2 cups jasmine rice, uncooked
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tbsp tamari, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, cook the jasmine rice according to package directions in a medium saucepan. Keep warm.
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