Recipe: Budget Low FODMAP Beef Stir-FryDescription: An economical and quick beef stir-fry using affordable cuts and seasonal vegetables, maximizing flavor while adhering to low FODMAP constraints.Serves: 4 people Total Time: 30Difficulty: Easy to follow Ingredients needed: 500 g beef chuck roast, 3 tablespoon vegetable oil, 2 large bell peppers, 200 g baby carrots, 3 tablespoon soy sauce, 2 tablespoon oyster sauce, 1 tablespoon ginger, 100 g baby spinach, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Slice the beef chuck roast thinly against the grain and set aside. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes, until browned. Remove from the skillet and set aside. In the same skillet, add 1 tablespoon of vegetable oil and add the bell peppers and baby carrots. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the beef to the skillet, add the soy sauce, oyster sauce, and ginger. Stir to combine and heat through for 2-3 minutes. Add the baby spinach and stir until just wilted, about 1 minute. Adjust seasoning with salt and pepper to taste. Serve hot.Perfect for: Meal planning, weekly preparation, home cooking Tags: low fodmap, budget friendly, beef stir fry, affordable cuts, seasonal vegetables, quick dinnerThis Budget Low FODMAP Beef Stir-Fry recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 30 minutes. Great for weekly meal prep and family dinners.