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

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 366
  • fat 4g
  • saturates 2g
  • carbs 49g
  • sugars 24g
  • fibre 1g
  • protein 25g
  • salt 4.8g


  • 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)


  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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