Funchosa with beef and vegetables

6 servings
1 hour

How to make a funchosa with vegetables? Prepare all specified products. Any meat can be used: pork, chicken or beef. This time we'll be making a beef salad. Choose the flesh without veins and films. Take a set of vegetables according to your taste preferences. For the brightness of the salad, I used bell peppers in different colors.

Rinse the beef and dry with napkins. Cut the flesh into thin, small strips. If there are veins, remove them. Pour the meat over the soy sauce and leave to marinate for 30-40 minutes at room temperature.

At this time, take up vegetables. Peel the onions, carrots and garlic. Cut the bell peppers in half and remove the core with the seeds. Wash and dry all vegetables. If the cucumber has a bitter peel, then it is better to cut it.

Chop the garlic finely, if desired, pass it through the garlic digester. Cut the onions into thin half rings, bell peppers into thin feathers, cucumber into thin straws, and grate the carrots on a grater for Korean salads.

Heat some vegetable oil in a frying pan. Send the beef to fry. Stirring, cook until the liquid evaporates, then reduce the flame and leave in the pan until tender. Do not forget to stir periodically so that nothing burns. Use the pan lid if needed. Remove the finished meat into a separate plate.

Send onions and garlic to the same pan. If necessary, then pour in a small amount of oil. Fry over high heat for a few seconds.

Add the carrots. Do not stop stirring, fry to the desired degree of readiness.

In a separate pan, heat 1 tbsp. vegetable oil. Fry the bell peppers for a few seconds to 1-2 minutes.

Boil the glass noodles according to the instructions on the package (usually no more than 5 minutes). Tip the funchosa into a colander and wait for it to cool.

Put the noodles in a deep bowl. Add the beef and fried onions with carrots there.

Next, add bell peppers and cucumber.

Mix everything thoroughly and try on salt. Add to taste.

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