Fody's Korean Beef & Mushroom Low FODMAP Stir-Fry

Fody low FODMAP sauces, like Fody Korean BBQ Sauce, are incredibly versatile. You can add them to finished dishes as a condiment, or you can use them as part of the cooking process; this recipe uses the Fody Korean BBQ sauce both as a low FODMAP stir-fry sauce and a low FODMAP condiment. In addition to the sauce, this Korean beef low FODMAP stir-fry features oyster mushrooms, no-FODMAP red bell peppers, carrots, rice, and tender rib-eye steak. This easy weeknight dinner is ready well-within 30 minutes.

Wondering if Kimchi is low FODMAP? Monash University has actually lab tested it, and determined that a 47 g (about ¼ cup) serving of Kimchi is Low FODMAP diet friendly. In this stir-fry recipe, it makes a great addition to top off this hearty bowl.

Heat a large skillet over high heat and add both Fody olive oils. Add the beef, season with salt and pepper, and stir-fry until the beef is about three-quarters cooked through (it should still show some pink).

Add mushrooms, carrot, red bell pepper, and half the scallion greens (do this by eye) and stir-fry for a couple more minutes or until vegetables have softened. Add ¼ cup (60 ml) Fody Korean BBQ Sauce, as a low FODMAP stir-fry sauce, stirring everything together well, and simmer for a few minutes or until the meat and vegetables are cooked to your liking.

Serve with rice, garnishing with remaining scallion greens, and offer low FODMAP kimchi. Drizzle with more Fody Korean BBQ Sauce, as a low FODMAP condiment if you like.