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).
Serves 3, ❄️
Time: 20 minutes
- 500g of frying steak
- 1 green bell pepper
- Half of a pineapple (click here for “How to cut up a pineapple”)
- 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
- 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.
- Cut your pepper into 2 inch squares and your pineapple into inch cubes and put this to one side. Slice the beef into strips.
- 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.
- Add the pineapple and cornflour and stir to ensure cornflour coats the contents of the pan. This prevents your sauce from going lumpy.
- Pour in the sauce and simmer for 10 minutes until the sauce has started to thicken.
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