Beef Stir-Fry Recipe
Low FODMAP
- Serves 4
- Preparation Time 15MINS
- Cook Time 15MINS
• 200g rice noodles, soaked
• 1 tbsp peanut oil
• 400g lean beef fillet, thinly sliced
• 1 tsp sesame oil
• 1 tsp Chinese five spice
• 2 tbsp natural peanut butter
• 1 cup (250ml) Campbell’s Beef Bone Broth
• 1 tbs cornflour
• 1 bunch bok choy, chopped
• Sesame seeds to garnish
STEP 1 Place noodles in a large heatproof bowl; cover with boiling water and stand.
STEP 2 Heat oil in a wok on medium to high heat, add beef fillet, stir-fry for 1-2 minutes. Add sesame oil, five spice powder and peanut butter, stir-fry for a further 1-2 minutes. Season well with salt and pepper.
STEP 3 Add Bone Broth to wok, bring to a simmer, meanwhile in a small bowl combine cornflour with 1 tablespoon water, stir to combine then add to the stir-fry, stir until sauce thickens. Add drained noodles, stir to combine and soften. Stir through bok choy.
STEP 4 Serve in bowls and sprinkle with sesame seeds.
