100ml gluten free soy sauce
200ml low FODMAP vegetable stock
2 tbsp caster sugar
400g beef rump steak, fat removed, thinly sliced
100g glass vermicelli or rice noodles
steamed Japanese rice
3 scallions, chopped - green end only
shichimi togarashi chili powder (optional)
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