Poached beef & noodles (Gyudon)

Poached beef & noodles (Gyudon)

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
This low-fat Japanese classic is quick to put together, with tender rump steak and glass vermicelli noodles made from mung beans

Nutrition and extra info

Nutrition: per serving

  • kcal366
  • fat4g
  • saturates2g
  • carbs49g
  • sugars24g
  • fibre1g
  • protein25g
  • salt4.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100ml Japanese or other soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 100ml mirin
  • 100ml saké
  • 200ml vegetable or dashi stock
  • 2 tbsp caster sugar
  • 2 medium onions, cut into half moons
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g beef rump steak, fat removed, thinly sliced
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 100g glass vermicelli noodles

To serve

  • steamed Japanese rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • pickled ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • shichimi togarashi chilli powder (optional, available from Asian supermarkets or online)

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.