This low-fat Japanese classic is quick to put together, with tender rump steak and glass vermicelli noodles made from mung beans
- 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)
MethodLet 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.
- 250g lean minced beef
- 3 nests medium egg noodles
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, finely grated
- 1 heaped tsp five-spice powder
- ¼ tsp chilli powder
- 225g pack mangetout or sugar snap peas
- 400ml beef stock
- 3 tbsp light soy sauce, or more to taste
- sesame oil, to serve
- red chilli, deseeded and shredded to serve (optional)
- 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.
- 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.
- 1l stock (from a cube is fine)
- 1 large onion
- 1 head fennel, sliced
- 1 large carrot, sliced
- 2 bay leaves and 2 sprigs rosemary
- 500g joint beef fillet
- 100g bag watercress
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 50g chopped walnuts
- 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.
- 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.
- 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.
- 3 blocks egg noodles
- 1 head broccoli, cut into small florets
- 1 tbsp sesame oil
- 400g pack beef stir-fry strips
- sliced spring onion
- 3 tbsp low-salt soy sauce
- 2 tbsp oyster sauce (not oyster stir-fry sauce)
- 1 tbsp tomato ketchup
- 2 garlic cloves, crushed
- 1 thumb-sized knob ginger, peeled and finely grated
- 1 tbsp white wine vinegar
- 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.
- 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.