Ginger Beef and Bok Choy Stir-Fry (Low-FODMAP)

Ingredients

• 600 gtop sirloin steak, thin strips
• 400 gbaby bok choy
• 2medium carrots
• 1red bell pepper
• 2½ tbspfresh ginger, grated
• 2½ tbspgluten-free tamari
• 2¼ tsppure maple syrup
• 1¼ tbspcornstarch
• 1¼ tbspgarlic-infused olive oil
• 1¼green onions, tops only
• 240 gdry long-grain white or basmati rice, dry

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Slice the steak across the grain into thin strips about 5 mm (1/4 inch). Halve the bok choy, julienne the carrot and slice the pepper.

3. Mix the tamari, maple syrup, cornstarch and 60 ml (1/4 cup) of water for the sauce.

4. Heat half the garlic-infused oil in a wok or large skillet over high heat until it shimmers. Sear the beef in two batches for about 2 minutes each, until browned outside and 63°C (145°F) inside. Tip out.

   4 min timer

5. Add the rest of the oil, the ginger, bok choy, carrot and pepper and stir-fry over high heat for 3 minutes, until the bok choy is tender-crisp.

   3 min timer

6. Return the beef, stir the sauce and pour it in. Toss for about 1 minute until glossy.

   1 min timer

7. Serve over the rice topped with sliced green onion tops.

Storing and reheating

Keeps 3 days.