Poached beef & noodles (Gyudon)
This low-fat Japanese classic is quick to put together, with tender rump steak and glass vermicelli noodles made from mung beans
Ingredients
- 100ml Japanese or other soy sauce
- 100ml mirin
- 100ml saké
- 200ml vegetable or dashi stock
- 2 tbsp caster sugar
- 2 medium onions, cut into half moons
- 400g beef rump steak, fat removed, thinly sliced
- 100g glass vermicelli noodles
- steamed Japanese rice
- pickled ginger
- 3 spring onions, chopped
- shichimi togarashi chilli powder (optional, available from Asian supermarkets or online)
Method
-
In a saucepan, bring the soy, mirin, sake, vegetable stock and sugar to the boil. Let simmer for a few mins, then add the onions. Cook for 10 mins until brown. Add the steak and simmer for 5 mins on a medium heat.
-
Rinse the noodles and drain. Add to the meat and broth, and cook for 5 mins. Serve with rice, pickled ginger, spring onions and a little chili powder, if you like.
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