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Ingredients


100ml gluten free soy sauce

100ml mirin

100ml saké

200ml low FODMAP vegetable stock

2 tbsp caster sugar

1 scallion (green end only)

400g beef rump steak, fat removed, thinly sliced

100g glass vermicelli noodles or rice noodles

To serve

steamed Japanese rice

pickled ginger

3 scallions, chopped green end only







Method


In a saucepan, bring the gluten free soy, mirin, sake, vegetable stock and sugar to the boil. Let simmer for a few mins, then add the scallions. Cook for 10 mins until brown. Add the steak and simmer for 5 mins on a medium heat.

Rinse the noodles and drain. Add to the meat and broth, and cook for 5 mins. Serve with rice, pickled ginger, scallions and a little chili powder, if you like.


Recipe adapted from: Good Food

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