Desperate Healthwise

Noodles With Slivered Beef and Capsicum (Low FODMAP & Gluten Free)

Benny Joy SmithComment

I am a huge fan of Chinese-inspired food, especially meals that have noodles. And meat. And sauce. And vegetables. And flavour! Basically, I just love food. So here is one of my favourite dishes: Noodles with Slivered Beef and Capsicum. This dish is equal parts noodles, meat, sauce and awesomeness. It is so quick to prepare, but so full of flavour that your family will think you've spent hours in the kitchen. Okay, maybe not, but you get what I'm saying; it's good! 

I adapted this recipe from Destitute Gourmet's 'Delicious' cookbook. It wasn't too difficult to adapt, as traditional Chinese food is very low in onions and garlic, something to note if you want to travel on a low FODMAP diet. This adaptation strays a little away from the original recipe, due to a very bare fridge at the time, but I find my version is just as tasty and much easier on the wallet.


Noodles with Slivered Beef & Capsicum

 

Serves: 4

 

1 tsp sesame oil

500g beef rump steak or schnitzel, thinly sliced

1 red capsicum, deseeded and thinly sliced

4 tbsp soy sauce (gluten free if needed)

1 1/2 cups chicken stock (onion and garlic free)

190g, or 1/2 pack, rice stick noodles

a squeeze lemon or lime juice

1/2 tsp dried coriander or 2 handfuls chopped fresh coriander

1 cup frozen green beans or 2 cups bean sprouts

 

  1. Heat the oil in a wok or frying pan and seal the beef strips. Toss in the capsicum and stir-fry for a few minutes.
  2. Add the soy sauce, chicken stock and green beans (if using) and continue to cook for another 2-3 minutes.
  3. Meanwhile, prepare the rice noodles according to packet instructions, then add to the wok.
  4. Add the lemon/lime juice and coriander and lastly, if using, toss in the bean sprouts.
  5. Add more stock at this point if you like your noodles more soupy.
  6. Pile into bowls and tuck in!