Pineapple Ginger Beef with Herby Cucumber Salsa (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1

This is a great combination of sweet and savory with grass-fed ground beef, fresh pineapple, and plenty of herbs and seasonings. It’s quick to make so it’s great for a weeknight dinner. Serve it over brown or white rice or simply on its own. It’s delicious and leftovers heat up nicely on the stove so make enough for lunch tomorrow!

Ingredients: Beef

2 tablespoons garlic-infused olive oil

1 pound grass-fed (preferred) ground beef (or use ground chicken or pork)

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 teaspoons Gourmend Garlic Scape Powder or Smoke N Sanity Essence of Garlic Salt (use code IBSGC 15 for 15% discount)

1/4 cup pickled ginger (or 1 tablespoon freshly grated ginger)

1/4 cup green onion greens, chopped (plus more for serving)

1 1/2 cups broccoli florets

1 1/2 cups fresh pineapple chunks - divided (or you can use unsweetened canned pineapple)

1/3 cup gluten-free soy sauce

1 tablespoon seasoned rice vinegar

1/4 cup Smoke N Sanity Sweet N Sassy Barbecue Sauce (use code IBSGC15 for 15% discount)

1/4 cup green onion greens, chopped

2 tablespoons sesame seeds (optional)

Ingredients: Herby Cucumber Salsa

4 Persian cucumbers, chopped

1 cup cilantro, chopped

1/2 cup fresh basil, chopped

2 tablespoons lime juice

1/3 cup chopped roasted peanuts

2 tablespoons toasted sesame seeds (optional for serving)

Directions

(1) Make the Herby Cucumber Salsa: In a bowl, toss 3/4 cup pineapple chunks with the cucumbers, cilantro, basil, lime juice, and peanuts.

(2) Cook the meat: In a large skillet over medium heat, add the garlic-infused olive oil once the pan is hot. Then, add the beef, black pepper, garlic scape powder or Essence of Garlic Salt, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 - 8 minutes. Add ginger and cook 2 more minutes.

(3) Add the vegetables: Mix in the broccoli and 3/4 cup chopped pineapple. Pour over the soy sauce, rice vinegar, Sweet N Sassy BBQ Sauce, and 1-2 tablespoons of juice from the pickled ginger jar. Cook until the sauce coats the beef, 3 - 5 minutes. Mix in the green onion greens and sesame seeds (if using). Remove from the heat.

(4) Plate and serve: Serve the beef and broccoli over bowls of rice. Top with plenty of herby cucumber salsa. Add the chopped green onions, and more red pepper flakes if you like.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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