Beef & Eggplant Stir-Fry

Beef & Eggplant Stir-Fry

Savor a fast, high-flavor weeknight dinner with this low-FODMAP beef & eggplant stir-fry that is 100% SIBO-friendly. Thinly sliced, tender sirloin steak is seared to perfection in garlic-infused olive oil, then tossed with tender diced eggplant, crisp green bell peppers, and sweet carrot slices. Coated in a savory-sweet glaze of gluten-free tamari, sesame oil, rice vinegar, maple syrup, and fresh ginger, this single-serving meal is finished with green onion tops and toasted sesame seeds for an irresistible takeout-style dish.

Formulated specifically for delicate digestion, this gluten-free and dairy-free beef stir-fry delivers rich Asian flavor without relying on high-FODMAP raw garlic, yellow onions, or high-fructose sauces. By using fructan-free garlic-infused olive oil, green onion tops, fresh ginger, and carefully portioned, low-FODMAP vegetable amounts, you get a nutrient-dense, high-protein dinner that’s completely free of bloating, gas, or IBS flare-ups. It is an ideal, quick-cooking option for anyone adhering to a strict SIBO meal plan, managing food sensitivities, or craving a clean pan-seared stir-fry.

Yield 1
Serving Size 1
Servings 1
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Estimated Nutrition

  • Calories: 350 kcal

  • Total Fat: 15g

    • Saturated Fat: 3.5g

    • Trans Fat: 0g

  • Cholesterol: 80mg

  • Sodium: 610mg

  • Total Carbohydrates: 17g

    • Dietary Fiber: 3g

    • Sugars: 9g

  • Protein: 36g

Ingredients

  • 5 oz. Lean Sirloin Steak, thinly sliced
  • ½ Cup Diced Eggplant
  • ¼ Cup Sliced Green Bell Pepper
  • ¼ Cup Thinly Sliced Carrots
  • 2 tbsps. Sliced Green Onion Tops
  • 1 tsp. Garlic-infused Olive Oil
  • 1 tsp. Sesame Seeds

            Ginger Tamari Sauce

  • 1 tbsp. Tamari
  • 1 tsp. Sesame Oil
  • 1 tsp. Rice Vinegar
  • 1 tsp. Pure Maple Syrup
  • 1 tsp. Freshly Grated Ginger

Preparation

Step 1

In a small bowl, whisk together the tamari, sesame oil, rice vinegar, maple syrup, and ginger.

Step 2

Heat the garlic-infused olive oil in a large skillet or wok over medium-high heat.

Step 3

Add the sliced beef and cook for 2–3 minutes, stirring frequently, until browned. Transfer the beef to a plate.

Step 4

Add the eggplant and carrots to the skillet and cook for approximately 3 minutes.

Step 5

Add the green bell pepper and continue cooking for another 2–3 minutes, until the vegetables are tender but still slightly crisp.

Step 6

Return the beef to the skillet.

Step 7

Pour the ginger tamari sauce over the beef and vegetables.

Step 8

Toss everything together and cook for another 1–2 minutes, until the sauce coats the beef and vegetables.

Step 9

Sprinkle with green onion tops and sesame seeds.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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