Name: Poached beef & noodles (Gyudon)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
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)

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Poached beef & noodles (Gyudon)

Poached beef & noodles (Gyudon)

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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This low-fat Japanese classic is quick to put together, with tender rump steak and glass vermicelli noodles made from mung beans

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Ingredients

Nutrition

Units:

MetricUS

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

To serve

steamed Japanese rice
pickled ginger
3 spring onions

chopped
shichimi togarashi chilli powder

(optional, available from Asian supermarkets or online)

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Nutrition: per serving

kcal366
fat4g

low
saturates2g
carbs49g
sugars24g
fibre1g
protein25g
salt4.8g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, March 2015

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A star rating of 5 out of 5.4 ratings

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