Sweet Soy Beef on Rice

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4


  • 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 (34″) lengths
  • 1cm (12″) piece fresh ginger (5g), grated finely


  1. Cook rice in a large saucepan of boiling water until just tender drain, cover to keep warm.
  2. Meanwhile, place noodles in medium pan of boiling water. Cook for 1 minute, separating noodles. Drain noodles, cut into 10cm (4″) lengths.
  3. 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.
  4. 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.
  5. Divide rice among serving bowls. Top with beef mixture.

Tip: Beef will be easier to slice finely if it’s been placed in the freezer for about an hour before cutting.