A couple weeks ago my chiropractor (who is also my applied kinesiologist) said I was clear of mold, heavy metals, and SIBO (woohoooooo!!!). For now, anyway. But I’ve been sticking to a paleo low-fodmap diet and it was getting boooorrring. I was excited to hear no SIBO because it meant I could start slowly trying to reintroduce higher FODMAP foods.
I started to crave a beef and broccoli stir fry but I didn’t want to eat just a bunch of broccoli given it’s FODMAP level so I incorporated it into a stir fry with lots of other veggies. This way I would be satisfied while only starting out with a little broccoli to test the waters. This recipe also has mushrooms which are considered medium FODMAP but I’ve handled them fine in the past, in moderation and on occasion. Just something to be aware of if you are following a low FODMAP diet.
Beef & Veggie Stir-Fry
2 tbs. toasted sesame oil
1 head of broccoli, chopped
3 cups of green beans, trimmed and cut in half
1 8-ounce can of water chestnuts
1 cup of sliced baby bella mushrooms
1/3 cup coconut aminos
1 heaping tbs. fresh grated ginger root
1 tsp. apple cider vinegar
1 lbs. stir-fry beef (I actually used stew meat and sliced it)
salt to taste
White sesame seeds (optional- omit if AIP)
Make sure your veggies are prepared before starting.
Heat the sesame oil in a large frying pan or wok over medium heat, stirring occasionally. Add your broccoli and green beans and let cook for 5-7 min, until they become more colorful and slightly softer.
While your broccoli and green beans are cooking, mix your coconut aminos, ginger, and apple cider vinegar together.
Add your aminos mixture to the pan then add in the water chestnuts and cook for 5 min. Next add your mushrooms and cook for another 3 minutes, stirring occasionally.
Add the beef and salt to taste and mix well. Turn the heat up to medium high and cook for 10-15 minutes, mixing occasionally, until beef is done.
Let rest for 5 minutes before serving. Serve and sprinkle with sesame seeds if desired.