Description
Beef Funchoza Stir Fry combines tender sliced beef, glass noodles, and fresh vegetables in a quick and flavorful skillet meal ready in 40 minutes.
Ingredients
Scale
- 8 ounces glass noodles (mung bean vermicelli)
- 1 pound beef (sirloin or flank steak), thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 1 medium eggplant, cut into thin strips
- 2 tablespoons sesame seeds
- 3 tablespoons vegetable oil, divided
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon red pepper flakes
Instructions
- Place glass noodles in a bowl, cover with hot water, soak 8–10 minutes until softened, then drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat, add beef, season with salt and pepper, and cook 3–4 minutes until browned; remove and set aside.
- Add 1 tablespoon oil and cook eggplant 5–6 minutes until tender; remove and set aside.
- Add remaining oil, sauté garlic 30 seconds, then cook mushrooms 4–5 minutes until softened.
- Add sliced bell peppers and cook 2–3 minutes until slightly crisp.
- Return beef and eggplant to skillet, add drained noodles, season with salt, pepper, and red pepper flakes, and toss 2–3 minutes until heated through.
- Sprinkle with sesame seeds and serve hot.
Notes
- Add 1–2 tablespoons soy sauce or a splash of sesame oil for extra flavor.
- Slice beef thinly against the grain; slightly freeze for 20 minutes to make slicing easier.
- Store leftovers in the refrigerator up to 3 days and reheat gently in a skillet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg