Funchoza with beef

Listen to the recipe:

Funchoza with beef and vegetables in soy sauce is a warm salad with Korean noodles, which are nicknamed glass noodles for their transparent appearance. The noodles themselves are neutral in taste and smell. This allows for highly flavorful seasonings that literally permeate this mung bean starch product. Funchoza is rich in selenium, calcium and phosphorus. Regular inclusion of the product in the diet normalizes the activity of the nervous system and improves vision.

1. Calories
   151,7 kcal
2. Protein
   11,36 gram
3. Fat
   6,21 gram
4. Carbohydrates
   13,1 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Garlic

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   4 cloves = 20 g
2. Carrot

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   1 piece = 100 g
3. Glass noodles (funchose)

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   100 g
4. Beef fillet

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   300 g
5. Green radish

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   1 piece = 300 g
6. Ginger root

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   1 tbsp. l. = 15 g
7. Soy sauce

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   4 tbsp. l. = 60 g
8. Vegetable oil

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   2 tbsp. l. = 34 g
9. Tomato sauce

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   optional
10. Bulgarian pepper

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    optional
11. Parsley

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    optional

Steps:

1. 
   Wash the beef fillet and pat dry with a paper towel. First wash the garlic, carrots, ginger and green radish well, then peel them.
2. 
   Cook the beef. Cut the meat into thin slices, rub with soy sauce and marinate for 30 minutes. Heat the vegetable oil in a deep frying pan and fry the meat in it over high heat for 10 minutes, do not forget to stir.
3. 
   Prepare the vegetables. Cut the carrots and radishes into thin strips, chop the garlic and grate the ginger. Add all the vegetables to the meat, as well as 2 tbsp. soy sauce. Reduce heat and simmer for another 10 minutes, stirring occasionally.
4. 
   Prepare funchose. Place the required amount of noodles in a pan of boiling water. The water should completely cover all the noodles. Let it swell for 7-10 minutes. Watch the consistency so that the noodles do not turn into porridge. Drain the water. If necessary, cut the funchose into smaller pieces with scissors.
5. 
   Add funchose to the meat with sauce and mix thoroughly.
6. 
   Serve hot or cold. Place the prepared funchose on serving plates. Cut the bell pepper into thin strips. Lay out a pattern of peppers and parsley leaves, accenting with tomato sauce.