Crisp-edged strips of flank steak get a cornstarch coating that fries up shatteringly crunchy, then everything gets tossed in a glossy, ginger-spiked tamari sauce that clings to every piece. Brown sugar brings just enough caramelized sweetness to balance the salty depth of the sauce, while the green scallion pieces add a fresh, slightly sharp bite without the digestive baggage of the white parts. Seared in batches over high heat, the beef stays deeply browned on the outside and tender within, then simmers briefly in the thickened sauce until it's fully coated and glossy. Spooned over a bowl of white rice with a scatter of sesame seeds, this one delivers all the sticky, savory-sweet payoff of the takeout classic. It's a genuinely solid choice for a low FODMAP dinner rotation, delivering big flavor without the usual troublemakers.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Pat the flank steak strips dry with paper towels, then toss them in a large bowl with the cornstarch and black pepper until every piece is evenly coated. Let the coated beef rest for 10 minutes so the cornstarch adheres.
In a small bowl, whisk together the tamari, brown sugar, water, grated ginger, and minced garlic until the sugar dissolves. Set the sauce aside.
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