Teriyaki beef

Fakeaway Saturday is definitely becoming a thing for me. I’ve done pizza, Chinese chicken curry and tikka masala. Well all modified versions of these. This week I fancied something a bit healthier and so started to look around for inspiration.

This recipe is inspired by  nutritionist Kate Scarleta who specialises in FODMAPs; a group of sugars that can cause havoc for IBS suffers (blog post to come soon).

Teriyaki beef

Serves 3, ❄️

Time: 20 minutes



  • 1/4 of a cup of soy sauce (low sodium if you are watching your salt intake)
  • 1/4 of a cup of water
  • 1 tbsp light brown sugar
  • 1cm of ginger
  • 1 tbsp of cornflour
  • Rice to serve



  1. Peel and chop the ginger into the smallest pieces possible. If you have a fine grater you could use that instead. Add all of the sauce ingredients to a jug except the cornflour, and mix until combined.


    Sauce made

  2. Cut your pepper into 2 inch squares and your pineapple into inch cubes and put this to one side. Slice the beef into strips.


    All sliced up

  3. Heat 1tsp of oil in a pan and add your beef and pepper. Cook over a medium heat until most of the beef has browned off.


    Enter a 

  4. Add the pineapple and cornflour and stir to ensure cornflour coats the contents of the pan. This prevents your sauce from going lumpy.
  5. Pour in the sauce and simmer for 10 minutes until the sauce has started to thicken.


    Ready for eating!


Serve with rice.

Tip: if you sauce hasn’t thickened add some corn flour to a glass with enough water to make a runny paste. Gradually add to the sauce


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