Thin strips of flank steak get a cornstarch coating and a quick high-heat sear, so every piece comes out with a crisp, deep-browned edge before it's tossed in a glossy, ginger-spiked sauce. Tamari and brown sugar build a sweet-savory base, while red pepper flakes bring real heat without overwhelming the dish, and the sauce clings beautifully to the beef as it reduces in the pan. Only the green tops of the scallions go in at the end, adding a fresh, mild oniony bite and a pop of color without any of the heavier bulb flavor. Piled over jasmine rice and finished with a scatter of sesame seeds, this one delivers all the sticky, spicy takeout flavor you're craving. It's a genuinely solid pick for a low FODMAP dinner rotation, and it comes together fast enough for a weeknight.
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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. In a large bowl, toss the steak with the cornstarch and black pepper until every piece is evenly coated. Set aside to rest for 10 minutes — this allows the cornstarch to adhere and helps the beef develop a light crust when seared.
In a small saucepan over medium heat, combine the tamari, brown sugar, water, grated ginger, minced garlic, and red pepper flakes. Stir and bring to a gentle simmer, cooking for 3–4 minutes until the sugar is fully dissolved and the sauce is slightly thickened. Watch closely once it begins to bubble, as the sugar can scorch quickly. Remove from heat and set aside.
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