Funchoza with beef and vegetables
4 servings
35 minutes
Funchosa with beef and vegetables is a vibrant dish of Pan-Asian cuisine that combines the tenderness of rice noodles, aromatic stir-fried beef, and fresh vegetables. Its roots trace back to traditional Asian recipes where harmony of flavors is achieved through a skilled balance of spices and textures. Sweet pepper, carrot, eggplant, and zucchini add freshness and crunchiness while soy sauce contributes richness and depth of flavor. Sesame completes the composition with a light nutty note. The dish is suitable for both a light dinner and festive gatherings, delighting with its rich flavors and aesthetic presentation. It pairs excellently with greens and spicy sauces while funchosa makes it versatile and easily digestible. An ideal combination of simplicity in preparation and sophistication that captivates the hearts of Asian cuisine lovers.
1
Cut the beef into strips, fry for 3 minutes in oil, cut the vegetables into strips, finely chop the garlic, add salt and pepper to taste, fry for 3 minutes on high heat, add the beef to the vegetables, pour in soy sauce and fry for another minute.
- Beef: 500 g
- Sweet red onion: 0.5 head
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Eggplant: 1 piece
- Zucchini: 1 piece
- Garlic: 1 clove
- Soy sauce: 30 ml
- Salt: to taste
- Ground black pepper: to taste
2
Boil the funchose in salted water for 4 minutes, drain the water, add butter, place on a plate, top with beef and vegetables, and sprinkle with sesame.
- Glass (cellophane) noodles: 400 g
- Butter: 30 g
- White sesame seeds: to taste
