Low FODMAP Black Pepper Beef Stir-Fry with Snow Peas
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, sliced ¼-inch thick against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sugar
- 1 tsp cornstarch
- ¼ cup low-sodium chicken broth
- 1 ½ tsp freshly ground black pepper
For the stir-fry
- 2 tbsp neutral oil, such as vegetable or canola oil, divided
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 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.
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp toasted sesame oil. Toss until the beef is evenly coated and let it marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, Shaoxing wine, sugar, 1 tsp cornstarch, chicken broth, and freshly ground black pepper until the cornstarch is fully dissolved. Set aside.
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