Low FODMAP Thai Basil Steak Salad

Name: Low FODMAP Thai Basil Steak Salad
Total time: 155 min
Ingredients: ½ cup (120 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); ½ cup (120 ml) freshly squeezed lime juice; 6 tablespoons sugar; ¼ cup (60 ml) fish sauce, (such as Red Boat); 2 tablespoons sambal oelek; 2 tablespoons toasted sesame oil; 2 tablespoons soy sauce, (preferably low-sodium, gluten-free); 1 heaping tablespoon minced fresh ginger; 2 teaspoons FreeFod Garlic Replacer; ¼ cup (6 g) Thai basil leaves; 1 pound (455 g) raw steak, such as rib-eye, strip steak, top sirloin; 12 ounces (340 g) low FODMAP gluten-free spaghetti; 2 medium carrots, (trimmed, peeled and julienned); 2 Persian cucumbers, (ends trimmed and julienned); ¼ cup (16 g) chopped scallions, (green parts only); 2 ounces (55 g) baby arugula; 2 ounces (55 g) baby spinach

www.fodmapeveryday.com

Low FODMAP Thai Basil Steak Salad makes a substantial main-dish salad, for lunch or dinner. Learn how we created layers of low FODMAP garlic flavor.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Julienne cutter
Grill
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Tongs
Serving bowl

Ingredients

½ cup (120 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
½ cup (120 ml) freshly squeezed lime juice
6 tablespoons sugar
¼ cup (60 ml) fish sauce, (such as Red Boat)
2 tablespoons sambal oelek
2 tablespoons toasted sesame oil
2 tablespoons soy sauce, (preferably low-sodium, gluten-free)
1 heaping tablespoon minced fresh ginger
2 teaspoons FreeFod Garlic Replacer
¼ cup (6 g) Thai basil leaves
1 pound (455 g) raw steak, such as rib-eye, strip steak, top sirloin
12 ounces (340 g) low FODMAP gluten-free spaghetti
2 medium carrots, (trimmed, peeled and julienned)
2 Persian cucumbers, (ends trimmed and julienned)
¼ cup (16 g) chopped scallions, (green parts only)
2 ounces (55 g) baby arugula
2 ounces (55 g) baby spinach