Asians appreciate funchosa for its simplicity and useful properties. It quickly absorbs aromas and tastes. A small amount of spices or sauces is enough to make the dish bright and appetizing. This is often used during the preparation of salads.
Ingredients
- Funchosa - 200 g
- Beef (clipping) – 200 g
- String beans - 100 g
- Cherry tomatoes - 100 g
- Bell pepper - 1 piece
- Ginger - 10 g
- Vegetable oil (odorless) – 2 art.l.
- Sesame oil - 1 art.l.
- Worcestershire sauce - 1 tbsp.l.
- Lemon juice - 1 art.l.
- Rice vinegar - 2 art.l.
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Wash the beef, dry it and cut it into small pieces.
Heat the vegetable oil in a frying pan and brown the beef well on all sides.
Pour 200 ml of hot water, cover with a lid and simmer for 30 minutes over low heat.
Cool the finished beef and cut it even smaller.
Boil the string beans for 4 minutes in salted water.
Flip into a colander and sprinkle with lemon juice.
Pour the funchosa with boiling water for 5 minutes.
Flip the noodles into a colander and rinse with cold water.
Chop tomatoes and peeled bell pepper.
Peel the ginger and grate it.
Mix the funchosa, beef, string beans, bell pepper, ginger and tomatoes.
Add Worcestershire sauce, sesame oil, rice vinegar and mix. Before serving, the salad should be infused for 30 minutes in the refrigerator.
