Ingredients 400g beef steaks, thinly sliced into strips
1 tbsp oil
1 tbsp ginger, finely grated
2 cloves garlic, crushed (exclude for low FODMAP)
1 small onion, finely diced (exclude for low FODMAP)
1/2 cup cauliflower, cut into small portions (replace with broccoli for low FODMAP)
1/2 cup broccoli, cut into small portions
1/2 can baby corn, drained
1 medium red capsicum, cut into strips
1 zucchini, cut into matchsticks
2 small bunches bok choy, sliced
2 tbsp oyster sauce
1 tbsp soy sauce (gluten free if required)
1 tbsp honey (or 1 tbsp raw sugar for low FODMAP)
1 tbsp water
500ml water, boiled
Birdseye chilli, finely sliced, to serve (optional)
Boil the water and set aside.
Turn a frypan on high and heat the oil for 1 minute. Add the onion, ginger and garlic and stir fry for 1 minute. The onion, ginger and garlic will be slightly golden and fragrant.
Add the beef to the frypan and stir fry for 1 minute. Set aside on a plate.
Stir fry the beef quickly with the onion, ginger and garlic in a hot pan
Return the fry pan to the heat and add the cauliflower and stir fry for 1 minute.
Add the broccoli, baby corn, capsicum, oyster sauce, soy sauce, honey and 1 tbsp of water to the frypan and stir fry for 1 minute.
Add the zucchini to the frypan and stir fry for 1 minute.
In the meantime, while the vegetables are stir frying, place the vermicelli noodles in a bowl and cover with boiling water. Set aside.
Return the meat to the frypan, add the bok choy and stir fry for 1 minute, or until the meat has warmed through and the bok choy has wilted. Take off the heat.
The beef and vegetables will absorb the sauce
Drain the vermicelli noodles once tender, place in serving bowls and spoon the stir fried beef and vegetables on the top. Serve with finely cut birdseye chilli (optional).
The vermecilli noodles will be tender when ready
Substitute the beef with chicken.
This is a family friendly non spicy stir fry. To make it spicy fry 2-3 birdseye chilli's with the garlic.