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Funchosa with beef and vegetables

Funchoza with beef and vegetables

A bright, beautiful salad for holidays and everyday meals! Funchoza with beef and vegetables is both a salad and a full Asian-style dish, two in one. It's delicious warm or cold. A great choice for a party table!

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Beef

300

Funchoza

200

Onion

Carrots

Bell pepper

Cucumbers

Garlic

Soy sauce

Vegetable oil

Salt

Sesame seeds

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 8 g

Fats 15 % 6 g

Carbohydrates 64 % 25 g

171 kcal

GI: 32 / 68 / 0

Cooking method

Step 1:

How do you make funchoza with vegetables? Gather all the listed ingredients. You can use any meat: pork, chicken, or beef. This time we'll make the salad with beef. Choose meat without sinew or membranes. Use whatever vegetables you like. For a colorful salad, I used bell peppers of different colors.
Step 2:

Rinse the beef and pat it dry with paper towels. Cut the meat into thin, small strips. Trim off any sinew. Pour the soy sauce over the meat and let it marinate for 30–40 minutes at room temperature.
Step 3:

Meanwhile, deal with the vegetables. Peel the onion, carrot, and garlic. Halve the bell peppers and remove the cores and seeds. Wash and dry all the vegetables. If the cucumber's skin is bitter, it's best to peel it.
Step 4:

Mince the garlic finely, or push it through a press if you prefer. Cut the onion into thin half-rings, the bell pepper into thin strips, and the cucumber into thin matchsticks, and grate the carrot on a Korean-salad (julienne) grater.
Step 5:

Heat a little vegetable oil in a skillet. Add the beef to fry. Stirring, cook until the liquid evaporates, then lower the heat and leave it in the pan until done. Don't forget to stir now and then so nothing scorches. Use a lid for the skillet if needed. Transfer the cooked meat to a separate plate.
Step 6:

Add the onion and garlic to the same skillet. Add a little more oil if needed. Stir-fry over high heat for a few seconds.
Step 7:

Add the carrot. Stirring constantly, fry it to the doneness you want.
Step 8:

Heat 1 tablespoon of vegetable oil in a separate skillet. Fry the bell pepper for anywhere from a few seconds to 1–2 minutes.
Step 9:

Cook the glass noodles according to the package directions (usually no more than 5 minutes). Drain the funchoza in a colander and wait for it to cool.
Step 10:

Put the noodles in a deep bowl. Add the beef and the sautéed onion and carrot.
Step 11:

Then add the bell pepper and cucumber.
Step 12:

Toss everything thoroughly and taste for salt. Add salt to taste.
Step 13:

Sprinkle the finished dish with sesame seeds and garnish with fresh herbs. Green onion and parsley are ideal for funchoza with vegetables and meat.

If you like spicy food, add hot chili pepper to the mix. Fry it together with the bell pepper, in step 8. Adjust the amount to your taste. Enjoy!
If the skin isn't tough, damaged, or bitter, there's no need to peel it.
All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which ones to avoid entirely, read here.
There's a simple way to check whether the oil in the pan is hot enough: dip a wooden spatula into it. If bubbles gather around it, you can start frying.