Low FODMAP Beef Satay Stir-Fry with Peanut Sauce
Tender beef strips with colorful vegetables in a rich, creamy peanut satay sauce. Restaurant-quality Asian cuisine made low FODMAP.
Instructions
- 1
Make the peanut sauce: Blend cornstarch with peanut butter and 2 tablespoons of the stock to form a smooth paste.
- 2
Stir in garlic-infused oil, rice bran oil, soy sauce, brown sugar, and remaining stock. Season with salt and pepper.
- 3
Heat peanut oil in a wok over medium heat. Cook beef in three batches until just pink inside, about 2 minutes each batch. Set aside.
- 4
Add vegetables to the wok and stir-fry over high heat for 2-5 minutes until just tender, adding more oil if needed.
- 5
Return beef and any juices to the wok.
- 6
Add the peanut sauce and stir-fry until thickened and heated through.
- 7
Serve immediately over steamed rice.
FODMAP Notes
This satay sauce uses garlic-infused oil instead of fresh garlic/onion to achieve authentic flavor. Use gluten-free soy sauce and onion-free stock. Broccoli and green beans are low FODMAP at these serving sizes.
Tips
- 💡 Freeze beef slightly for easier thin slicing
- 💡 Cook beef in batches to ensure proper browning
- 💡 Sauce can be made ahead and refrigerated
- 💡 Substitute chicken or tofu for the beef
Recipe Notes
This satay stir-fry delivers all the rich, nutty flavors of traditional satay without the high-FODMAP onion. The creamy peanut sauce coats tender beef and crisp vegetables perfectly.
Substitutions
- Protein: Chicken, pork, or pressed tofu
- Nut butter: Tahini for nut-free version
- Vegetables: Any low FODMAP stir-fry vegetables
Storage
- Refrigerator: Keeps 3-4 days
- Sauce: Store separately for up to 1 week
- Reheating: Reheat gently, add splash of water if needed
FODMAP Stacking Note
One serving is low FODMAP. Green beans and broccoli are portioned appropriately. Use onion-free stock.
Related Recipes
- Low FODMAP Beef Stir-Fry with Chinese Broccoli
- Low FODMAP Thai Peanut Noodles
- Low FODMAP Beef Korma