Low FODMAP Black Pepper Beef Stir-Fry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced ¼-inch thick against the grain
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp maple syrup
- ½ cup beef broth
- 2 tsp coarsely ground black pepper
- ½ tsp crushed red pepper flakes (optional)
For the stir-fry
- 3 tbsp garlic-infused oil
- 1 medium red bell pepper, cut into 1-inch pieces
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.
- 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.
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the remaining 3 tbsp tamari, oyster sauce, 1 tbsp cornstarch, maple syrup, beef broth, coarsely ground black pepper, and red pepper flakes (if using) until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!