Funchoza with beef
4 servings
60 minutes
Beef with funchosa is a fragrant and hearty dish from Chinese cuisine that combines thin, elastic glass noodles and tender pieces of beef. Historically, funchosa originated from Southeast Asia and became popular due to its versatility. In this recipe, the beef is marinated in soy sauce and then stir-fried until golden with garlic and ginger, giving it a rich flavor. Carrots and radishes add freshness and a slight sweetness, while the funchosa absorbs the aromatic juices, making the dish's texture delicate. It can be served hot or cold—making it a great dish for a light dinner or festive table. Beef with funchosa pairs wonderfully with vegetables and spicy sauces, creating a harmony of flavors and textures.
1
Cut the beef into thin strips, which can be slightly frozen beforehand, and marinate in soy sauce for half an hour, then let it drain.
- Beef fillet: 300 g
- Soy sauce: 4 tablespoons
2
Cut the carrot and radish into thin strips, finely chop the garlic, and grate the ginger.
- Carrot: 1 piece
- Green radish: 1 piece
- Garlic: 4 cloves
- Ginger root: 1 tablespoon
3
In a wok or deep pan, heat vegetable oil, add meat, and fry for 10 minutes on high heat, stirring constantly.
- Vegetable oil: 2 tablespoons
4
Add garlic and ginger, stir and fry for another minute, add carrot and radish, mix in 2 tablespoons of soy sauce, reduce heat and cook for another 10 minutes while stirring constantly.
- Garlic: 4 cloves
- Ginger root: 1 tablespoon
- Carrot: 1 piece
- Green radish: 1 piece
- Soy sauce: 4 tablespoons
5
Boil the funchose as instructed on the package, rinse it with cold water in a colander, and let it drain.
- Glass (cellophane) noodles: 100 g
6
Add vermicelli to the beef and mix everything thoroughly. It can be served hot or cold.
- Glass (cellophane) noodles: 100 g
