Low FODMAP Beef and Veggie Stir-fry Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 8To prep: 5 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1677Calories: 401Protein: 52gFat: 14.2gSaturated Fat: 3.1gCarbohydrates : 12.5gCarbohydrates per 100g: 2.98gFibre: 7gSodium: 556mgPotassium: 1334mg Ingredients 340g lean beef, thinly sliced 1 cup snow peas 2 medium carrots, julienned 1 small red capsicum, sliced 1 cup oyster mushrooms, chopped 1 tablespoon sesame oil 1 teaspoon fresh ginger, grated 2 teaspoons soy sauce or tamari, salt reduced Method Heat sesame oil in a wok or large pan over medium-high heat. Add beef slices and stir-fry until browned, about 3-4 minutes. Remove and set aside. Add ginger, snow peas, carrots, red capsicum and oyster mushrooms to the pan; stir-fry until vegetables are tender-crisp, about 5 minutes. Return beef to pan, add soy sauce, and stir everything for another 1-2 minutes.
