sweet soy beef on rice
PREPARATION TIME 10 MINUTES
COOKING TIME 15 MINUTES
SERVES 4
ingredients
- 400g koshihikari rice or sushi rice
- 200g shirataki noodles, drained (rice or cellophane noodles may be used instead)
- 125ml Japanese soy sauce
- 1 tablespoon white sugar
- 60ml mirin or sweet white wine
- 300g beef eye fillet, sliced paper thin
- 2 spring onions, sliced diagonally into 2cm (¾") lengths
- 1cm (½") piece fresh ginger (5g), grated finely
method
- Cook rice in a large saucepan of boiling water until just tender; drain, cover to keep warm.
- Meanwhile, place noodles in medium pan of boiling water. Cook for 1 minute, separating noodles. Drain noodles, cut into 10cm (4") lengths.
- Bring soy sauce, sugar and mirin to a boil in medium saucepan. Add beef; cook, stirring, until beef just changes colour. Strain beef over medium heat-proof bowl; return sauce to same pan.
- Add onion and noodles to pan, simmer for about 3 minutes or until onion softens. Return beef to pan, add ginger, stir until heated through.
- Divide rice among serving bowls. Top with beef mixture.
helpful tip
Beef will be easier to slice finely if it's been placed in the freezer for about an hour before cutting.
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