Korean Beef & Mushroom Low FODMAP Stir-Fry



Prep time

10 min.

Cook time

12 min.




1 tbsp. Fody Garlic Infused Olive Oil

1 tsp. toasted sesame oil

225g rib-eye, thinly sliced across the grain into large bite-sized strips

Kosher salt

Black pepper

225 g trimmed oyster mushrooms, cut into thick slices

1 medium carrot, trimmed and peeled and cut into thin rounds crosswise or on a diagonal

½ red bell pepper, trimmed, cored and cut into thin strips

48g chopped scallion greens, divided

60ml Fody Korean BBQ Sauce

1.2kg cooked rice, white or brown, warm

150g low FODMAP kimchi (47g kimchi was found to be low FODMAP friendly by Monash University)



Heat a large skillet over high heat and add both Fody olive oils. Add the beef, season with salt and pepper, and stir-fry until the beef is about three-quarters cooked through (it should still show some pink).

Add mushrooms, carrot, red bell pepper, and half the scallion greens (do this by eye) and stir-fry for a couple more minutes or until vegetables have softened. Add ¼ cup (60 ml) Fody Korean BBQ Sauce, as a low FODMAP condiment if you like.

Serve with rice, garnishing with remaining scallion greens, and offer low FODMAP kimchi. Drizzle with more Fody Korean BBQ Sauce, as a low FODMAP condiment if you like.

Recipe created by Fody