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Ingredients
Method
- 100ml soy sauce
- 100ml sake
- 100ml mirin
- 2 tbsp caster sugar
- 200ml veg stock
- 2 onions, cut into half moons
- 400g beef rump, thinly sliced
- 100g glass vermicelli noodles or similar
- Pickled ginger and chopped spring onion, to serve
- Bring the soy, sake, stock, mirin and sugar to a boil in a saucepan, then allow to simmer for a few mins before adding the onions. Cook for 10 mins, then add the steak and simmer for 5 mins more.
- Rinse the noodles, then add to the broth and cook for 5 mins. Serve hot with pickled ginger and spring onions, and some chilli powder if you fancy giving it an extra kick.
30 mins
4 serving
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