When I saw this Korean Beef dish on Pinterest, I knew that I had to make this recipe for my family and of course, my blog.
It is beefy.
It is tasty.
It is ready in about 15 minutes.
Seriously. No chopping. Only one pan.
But EVERYONE will lick the plate.
Adjust the heat and sweetness to your palate, and you will agree, this low-FODMAP Korean Beef should be in your regular rotation. And your tummy will thank you!
Try this low-FODMAP Korean Beef with lettuce wraps or indulge with my low-FODMAP Fluffy Coconut Rice. It goes great with broccoli, green beans, and my Low-FODMAP Vegetable Stir Fry.
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- Low-FODMAP Beef Lo Mein (beef with noodles)
- Low-FODMAP Mongolian Beef
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Or check out over 500 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
Serves: 4
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients
- 1 tablespoon garlic infused oil
- Infused oils are great to use on the low-FODMAP diet, because the FODMAPs aren’t soluble in oil!
- They can be tolerated while adding amazing flavor. See my Top 11 Tips and Tricks for the Low-FODMAP diet to learn more!
- Infused oils are great to use on the low-FODMAP diet, because the FODMAPs aren’t soluble in oil!
- 1 pound lean ground beef
- I used 80%/20%
- 1/4-1/2 cup dark brown sugar (per your desired sweetness)
- I like sweet sauce, so I used 1/2 cup
- 1/4 cup soy sauce, (gluten-free if necessary)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon fresh ginger, minced or grated
- Store fresh ginger in the freezer so you always have it on hand
- 1/2 – 1 teaspoon crushed red pepper (titrate to taste)
- 4-6 scallions, green tips only
- Salt and pepper, if desired
- Toasted sesame seeds, for garnish
- Cooked white rice, or lettuce leaves/lettuce cups, for serving
Directions
- Heat infused oil in a large skillet over medium heat
- Add the beef, and brown it completely, breaking into pieces as it cooks with a wooden spoon or spatula
- This part takes about 5-7 minutes
- While beef is cooking, in a small bowl, combine your sesame oil, brown sugar, soy sauce, ginger, and red pepper flakes
- Once beef is cooked, drain excess grease, if necessary
- Pour the sauce over the beef in the skillet, and allow to simmer for a few minutes on medium, or medium-low heat
- Taste, and season as desired (more sugar, pepper, etc)
- Remove from heat and stir in scallion tips. Garnish with sesame seeds
- Serve over steamed rice, or in lettuce leaves/cups
14 Responses
I made 1/4 recipe since I live alone. It was delicious and easy to divide the recipe without it affecting results. I used chili oil instead of crushed red pepper and upped the grated ginger. I’ll be making this often!
That sounds like great modifications! Thanks so much for your feedback Linda.
great
loved it
Thank you! We love this recipe too!!
Delicious
Made this recipe for the first time tonight. Even though I accidentally ran out of soy sauce and had to go with slightly less than the recipe called for, it still tasted great. Can’t wait to see how good it is when I use the correct amount next time!
Thank you so much for sharing this comment! We love hearing feedback and you made our day. Please stay in touch!!
Yum!!
This was soooo good! This was our first recipe that was FODMAP and we were not disappointed. It had a great flavor and just the right amount of sweet and spice. Definitely will be making this again.
Hi Tina!
Thanks so much for sharing your comment, so glad you loved the recipe!!
My family and I are obsessed with this! My 4 year old son even loves it, and he’s hard to please. We’ve made this with ground beef, chicken breast, and thinly sliced steaks (like used in Philly cheesesteaks). Sometimes we add broccoli too. .
Wondering if you can add about a cup of chopped spinach to boost fiber…
Arina.swart@gmail.com
Thanks the recipe was great, and I was really struggling to get one without onions and then I got yours,
Thank you so much Arina! I’m so happy you enjoyed the recipe. Stay in touch 🙂
~Rachel