1、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

Poached beef & noodles (Gyudon) recipe

Ingredients

Method

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.
  • 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.

  • https://www.truecookbook.com/recipe/poached-beef-noodles-gyudon--9213/

    2、Five-spice beef & sugar snap noodles

    Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead
    Five-spice beef & sugar snap noodles recipe

    Ingredients

    Method

    1. Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don’t add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
    2. Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it’s easier), sprinkling with the sesame oil and red chilli if using.

    3、Poached beef fillet with watercress & walnut salad

    Poaching is a great way to cook small joint of meat - this recipe is full of herby flavour
    Poached beef fillet with watercress & walnut salad recipe

    Ingredients

    Method

    1. Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.
    2. Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.
    3. Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.

    4、Quick beef & broccoli noodles

    Quick, tasty, low-fat and it uses your storecupboard basics. A perfect mid-week meal
    Quick beef & broccoli noodles recipe

    Ingredients

    Method

    1. Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
    2. Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

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