Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Poached beef & noodles (Gyudon)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100ml Japanese or other soy sauce
- 100ml mirin
- 100ml saké
- 200ml vegetable or dashi stock
- 2 tbsp caster sugar
- 2 medium onionscut into half moons
- 400g beefrump steak, fat removed, thinly sliced
- 100g glass vermicelli noodles
To serve
- steamed Japanese rice
- pickled ginger
- 3 spring onionschopped
- shichimi togarashi chilli powder(optional, available from Asian supermarkets or online)
Nutrition: per serving
- kcal366
- fat4glow
- 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.
