Sorry I’ve been MIA lately, things have just been so hectic and I’ve barely been home! And that means not having the opportunity to try new recipes.
But the good news is – I received a 24 month subscription to Donna Hay magazine for my birthday! So along with my 2 new low-FODMAPS cookbooks and having a brand new kitchen, I have no excuses for not experimenting with my food a bit more.
Here’s a yummy recipe from the Oct/Nov issue of Donna Hay – with some changes to suit those with sensitive tummies! Plus – I actually remembered to take a photo!
Ingredients (Serves 4)
600g beef rump steak, trimmed and thinly slived
1 cup (250ml) coconut milk
1/2 teaspoon gluten free soy sauce
1 teaspoon fish sauce
1 tablespoon lime juice
1/2 tablespoon brown sugar
1/2 cup (70g) salted peanuts
1 tablespoon vegetable oil
1/3 cup basil leaves
1 red capsicum, finely chopped
1. Place the coconut milk, soy sauce, fish sauce, lime juice, sugar and peanuts in a bowl and mix to combine. Set aside.
2. Heat the oil in a large wok or non-stick frying pan over high heat. Cook the beef, in batches, for 2 minutes or until browned. Remove from the pan and set aside.
3. Add the peanut sauce, red capsicum and beef. Add the basil leaves.
4. Serve and enjoy!