Low FODMAP Lemongrass Coconut Beef Stir-Fry with Lime
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp cornstarch
For the stir-fry
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 tbsp fresh ginger, peeled and 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. - 1 red chili, thinly sliced (or ½ tsp red pepper flakes)
- 1 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.
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
For the sauce
- ½ cup full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
- steamed jasmine rice, for serving
Instructions
- 1
In a small bowl, combine the sliced beef with 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp cornstarch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, whisk together the coconut milk, 1 tbsp soy sauce, 1 tbsp fish sauce, brown sugar, and lime juice in a small bowl until the sugar dissolves. Set the sauce aside.
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