Funchosa salads are usually recommended to be included in the diet menu. This time I suggest cooking a more satisfying dish. The main role is assigned to a spicy dressing of oil and vinegar, and wood mushrooms make the taste deeper and richer.
Ingredients
- Beef (clipping) – 250 g
- Funchosa - 200 g
- Bell pepper (medium) – 2 pieces
- Wood mushrooms (fried) – 50 g
- Onion - 1 piece
- Vegetable oil (odorless) – 2 tbsp.l.
- Sesame oil - 1 art.l.
- Rice vinegar - 2 art.l.
- Ground black pepper - to taste
- Sugar - 1 tsp.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Chop beef, peeled onion and bell pepper.
Heat the vegetable oil in a frying pan and fry the onion until golden brown.
Lay out the beef and continue cooking for 7-10 minutes.
Pour in 200 ml of water, cover with a lid and simmer for 30 minutes.
Cut the finished meat even smaller.
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Mix the funchosa, beef, bell pepper and wood mushrooms.
Separately mix vinegar, sesame oil, sugar, ground pepper and salt. Stir and wait until the crystals are completely dissolved.
Pour the dressing into the salad, mix and put it in the refrigerator for 30 minutes.
