Thai Beef Salad
This fresh and fragrant salad is perfect for summer or winter. The quantities below serve four and are safely low-FODMAP.
However, take care to measure the chilli, fish sauce and lime juice carefully. The amounts below will provide a lovely balance of flavours with the oil and sugar.
In addition, more than 28 g of chilli or 250g of lime juice are high in fructans and more than a tablespoon of fish sauce has troublesome amounts of mannitol and GOS. Red peppers (capsicum) were recently retested by Monash and found to have significant fructose. A new safe serve is 1/3 cup or 43g.
This fresh and fragrant salad is perfect for summer or winter. The quantities below serve four and are safely low-FODMAP.
However, take care to measure the chilli, fish sauce and lime juice carefully. The amounts below will provide a lovely balance of flavours with the oil and sugar.
In addition, more than 28 g of chilli or 250g of lime juice are high in fructans and more than a tablespoon of fish sauce has troublesome amounts of mannitol and GOS.
Ingredients:
Rice (cooked with a 10 cm length of Lemongrass for flavour)
Salad
522g beef strips
172g red pepper
320g carrot (4 carrots)
1/2 red chill
10g ginger
80g spring onion green tops
150g cucumber
Dressing
1 tbsp fish sauce (check the label it ensure it is gluten-free - Changs do a gluten-free fish sauce)
2 tbsp soy sauce (most tamari soy sauces are gluten-free, but check the label)
1/2 tbsp sesame oil
50g lime juice
40g palm sugar /maple syrup
Topping
1teaspoon sesame seeds
peanuts
fresh coriander leaves chopped
Method:
Very finely chop and the mix the veggies with the grated carrot and finely grated ginger to create the colouful salad.
Stir though the mixed dressing.
Stir fry the beef strips in 1/2 tabspoon oil then add to the salad and mix.
Toast the sesame seeds.
Garnish the salad with the seeds, chopped peanuts and coriander.
Serve straight away with the rice.