Low FODMAP Korean Beef Bowl with Brown Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ¼ tsp salt
For the marinade
- ⅓ cup coconut aminos
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 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. - ½ tsp red pepper flakes
- ¼ tsp ground black pepper
For the beef
- 1 ½ lb beef sirloin, thinly sliced against the grain (about ⅛-inch thick)
- 1 tbsp avocado oil
For the quick-pickled cucumbers
- 1 english cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp raw honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- ¼ tsp salt
For serving
- 4 green onions (scallions), thinly sliced
Can be omittedgreen onions
- 1 tbsp sesame seeds
- 1 medium carrot, julienned or shredded
- 2 cups baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach 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 baby spinach, please tap it and change its rating to Red.
- 1 tsp toasted sesame oil, for drizzling (optional)
Instructions
- 1
Combine the coconut aminos, 1 tbsp honey, 1 tbsp sesame oil, ginger, garlic, red pepper flakes, and black pepper in a medium mixing bowl and whisk until smooth. Add the sliced beef, toss to coat, and let marinate at room temperature for 20 minutes.
- 2
While the beef marinates, combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook until the water is fully absorbed and the rice is tender, about 30 minutes. Remove from heat and let steam, covered, for 5 minutes.
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