Lean beef and onion gyudon over rice

Ingredients

For 1 serving

• Beef top round120 g
• White rice75 g
• Onion80 g
• Beef broth80 ml
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Sake1 tablespoon
• Ginger5 g
• Spring onions1

Contains: gluten, soy, celery,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes, until absorbed; keep covered and warm.
2. Meanwhile, slice the beef topside as thinly as possible against the grain. Slice the onion into half-moons, peel and grate the ginger, slice the spring onion.
3. In a frying pan, bring the beef stock to the boil with the soy sauce, mirin, sake and ginger, add the onion and cook over medium heat for 5 minutes, until soft.
4. Add the beef, spreading it out, and cook for 2 minutes, just until it loses its pink colour.
5. Spoon the beef, onion and sauce over the rice and finish with the spring onion.