Poached beef & noodles (Gyudon)

Poached beef & noodles (Gyudon)

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(1 ratings)

Prep: 15 mins Cook: 20 mins


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
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  • 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



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

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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 100g glass vermicelli noodles

To serve

  • steamed Japanese rice



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

  • pickled ginger



    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)


  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.

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Comments, questions and tips

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Keith Lawrence's picture
Keith Lawrence
20th Oct, 2019
Enjoyed making this recipe but would advise using reduced salt soy sauce or less soy sauce than advised as the dish ended up being very salty (and I do love salt).
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