Low FODMAP Steak Teriyaki with Quick Pickle Cucumbers and White Rice

Directions

1. Make the marinade by combining the water, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, soy sauce and ginger in a bowl. Mix well then pour into a large saute pan, Heat on medium heat and cook until it starts to simmer. Simmer for 5 minutes then pour back into the large bowl. Cool completely. Once completely cooled, add your steak and refrigerate together for 20 minutes.

2. Meanwhile, make your quick pickle. Add the ½ tablespoon brown sugar, 2 tablespoons rice vinegar and 1 cup water to a medium bowl. Mix well then add the cucumbers and carrots. Refrigerate until ready to use.

3. Make the rice. Rinse the 2 cups of rice until the water is clear. Add to a medium saucepan with 2 ½ cups water. Bring to a boil, then reduce to simmer with a lid. Set a timer for 15 minutes. Once the timer goes off, remove from heat keeping the lid on and allow the rice to steam for another 5 minutes. Fluff the rice, then set aside until you are ready to serve with the lid on.

4. Cook the steak. Add the steak (reserving the sauce for step 5) either to your grill, grill pan or saute pan. Cook on medium heat until the steak is medium rare. Allow the steak to sit for 5-10 minutes to prevent any juices from leaching before cutting.*

5. Take the reserved marinade and heat on medium heat in a small saucepan. Bring to a boil for 5 minutes. In a small bowl, combine the cornstarch and water. Add to the saucepan, whisking so it doesn’t clump. Continue stirring until the sauce thickens. Remove from heat and set aside in a small bowl to serve.

6. Cut the steak against the grain in thin ¼ to ½ inch slices. Place rice in serving bowls and place steak on top. Garnish with your quick pickles and the spinach then drizzle the sauce on top along with the sesame seeds to finish.