Low fodmap Chinese takeaway style crispy chilli beef

I do love a Chinese takeaway. A tasty Friday night treat after a long week.

But, as always, it’s pretty hard to find any food on the menu that doesn’t have those pesky fodmaps hidden somewhere. The main culprits in Chinese food are gluten and garlic, although there are options you can go for that are safe after a few easy alterations.

It’s still a risk though, so I’ve been busy experimenting, trying to work out low fodmap Chinese takeaway style recipes that hit the spot.

The spring rolls are my current nemesis, but after playing with some different flour mixes, I think I’ve almost cracked it (once I’ve figured out how to make it stop sticking to the table!!).

In the meantime, here’s one of my more successful recipes: crispy chilli beef. Completely devoid of nearly all nutritional goodness, but delicious and a yummy treat all the same! Enjoy!

Ingredients

4 servings

  • 300 g steak
  • 100 g cornflour
  • 1 tablespoon chinese 5 spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 litre oil, for frying
  • 2 red chillis (you can use 1 tsp chilli paste if you prefer)
  • 2 carrots, peeled and thinly sliced
  • 1 spring onion (green parts only), thinly sliced
  • 25 g ginger, thinly sliced (you can use 1 tsp ginger paste if you prefer)
  • 1 red pepper, thinly sliced
  • 1 tablespoon garlic infused oil
  • 1 tablespoon gluten free soy sauce
  • 2 tablespoons sweet chilli sauce (some brands have garlic in them, but Lingham’s is low fodmap)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon tomato ketchup (here’s a link to some low fodmap ketchup)
  • spring onion (green parts only), to garnish
  • red chilli, to garnish

Method

  1. Slice the steak into really thin strips and pop into a bowl along with the cornflour, five spice, salt and pepper. Give it all a good mix until the steak is well coated.
  2. Carefully heat the oil in a deep saucepan or deep fat fryer until it reaches 190°C. If you’re using a saucepan, please make sure you keep an eye on it constantly and keep all pan handles pointed in a direction that they can’t be knocked. If the oil starts to smoke, immediately take it off the heat.
  3. Very gently, place the coated beef strips into the oil, making sure to keep your fingers far away from the hot oil. Fry for about 5 minutes, or until they’re crispy and golden brown.
  4. Use a metal spoon or spatula to remove the beef strips from the oil and lie them,on some kitchen roll to soak up any excess oil.
  5. In the meantime, pour the garlic infused oil into a frying pan. Fry the carrots, chilies/chilli paste, spring onion, peppers and ginger/ginger paste over a medium heat until they start to soften, but not fully cooked.
  6. In a mug mix together the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup and then tip into the saucepan along with the beef strips and stir until it starts to thicken.

Garnish with spring onion and red chilies and enjoy!

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A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

I whipped up this recipe after getting bored of the usual choice of peppercorn sauce or gravy to go with our beef steaks. This sauce is creamy and full of flavour with a cheeky punch from the mustard and the sherry. It could also be used for a stroganoff style dish and is delicious with pork chops. This recipe is fuss free and perfect for a relaxed but special supper or just for a treat! Enjoy!

IMG_0900

Ingredients

3 tbsp of olive oil or butter
200g button mushrooms, sliced
1 garlic clove, chopped
1 sprig of thyme
100ml dry sherry
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp crème fraîche
1 tbsp wholegrain mustard

Serves four

Method

Melt the butter or heat the oil in a large pan and fry the mushrooms, garlic and thyme until soft. Pour in the sherry and reduce for around 4 minutes then add in the balsamic vinegar and cook for another minute. Then pour in the stock and mix in the mustard and simmer for around 10 minutes. Remove the sprig of thyme and spoon in the crème fraîche. Put to one side whilst you fry your steaks until they are as rare or as well done as you like them. Rest the steaks for 5 minutes before serving.

Plate up with lots of roasted root vegetables or some chunky chips!