Ingredients


100ml gluten free soy sauce

100ml mirin

100ml saké

200ml low FODMAP vegetable stock

2 tbsp caster sugar

400g beef rump steak, fat removed, thinly sliced

100g glass vermicelli or rice noodles

To serve

steamed Japanese rice

pickled ginger

3 scallions, chopped - green end only

shichimi togarashi chili powder (optional)




Method


In a saucepan, bring the gluten free soy, mirin, sake, vegetable stock and sugar to the boil.

Let simmer for a few mins. Cook for 10 mins then 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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