A hearty salad can be served instead of the second one. It turns out so tasty and fragrant that it is simply impossible to resist. Based on the name, it is already clear that it is necessary to serve the dish hot. To do this, I recommend warming up the plates.
Ingredients
- Funchosa - 200 g
- Beef (boiled) – 200 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Shiitake (dried) – 100 g
- Onion - 1 piece
- Cilantro - 10 g
- Garlic - 3 cloves
- Vegetable oil (odorless) – 3 tbsp.l.
- Rice vinegar - 3 art.l.
- Fish sauce - 1 tsp.
- Soy sauce - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Shiitake pour water for 2-3 hours.
Drain, rinse and leave in a colander to drain all the liquid.
Fill the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Chop beef, cilantro, shiitake, peeled bell pepper and onion.
Grate carrots on a grater or cut into thin cubes.
Heat 2 tablespoons of vegetable oil in a frying pan.
Add onion, shiitake and fry for 5-6 minutes.
Add the bell pepper, carrots and continue to cook over low heat for 8-10 minutes.
Add beef and lightly brown.
Add the finished funchosa, cilantro, squeeze garlic through a press and mix.
Turn off the heat and cover with a lid.
Separately mix rice vinegar, remaining oil, fish and soy sauces, ground pepper, salt.
Pour the dressing into the salad and mix. I recommend serving immediately.
