Recipe: FODMAP Grilled Beef Steak BowlDescription: Perfectly grilled beef steak strips over quinoa with roasted vegetables like eggplant, zucchini, and red peppers, providing lasting energy without triggering IBS symptoms.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 500 g beef ribeye steak, 180 g quinoa, 1 large eggplant, 2 medium zucchini, 1 large red bell pepper, 3 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the grill to medium-high heat. Cook the quinoa according to package instructions and set aside. Slice the beef ribeye steak into thin strips. Season with salt and black pepper. In a bowl, toss sliced eggplant, zucchini, and red bell pepper with olive oil, salt, and black pepper. Grill the vegetables for 10-12 minutes, turning occasionally until charred and tender. Remove from the grill and set aside. Grill the beef steak strips for 2-3 minutes per side or until desired doneness. Remove from the grill and let rest for a few minutes. Assemble the bowls by dividing the quinoa among four bowls. Top each with grilled vegetables and beef steak strips. Optionally, garnish with chopped fresh herbs like parsley or cilantro for added flavor.Perfect for: Meal planning, weekly preparation, home cooking Tags: FODMAP, gluten-free, high-protein, grilledThis FODMAP Grilled Beef Steak Bowl recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.