Description
Beef Funchoza with Vegetables is a savory glass noodle stir fry made with tender marinated beef, mung bean vermicelli, and fresh vegetables tossed in a bold paprika soy dressing.
Ingredients
Scale
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 10 1/2 ounces beef (sirloin or flank steak), thinly sliced
- 7 ounces glass noodles (mung bean vermicelli)
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium tomato, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro
- 1 tablespoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
Instructions
- In a bowl, combine sliced beef with soy sauce, cornstarch, and vegetable oil. Mix well and marinate for 15 to 20 minutes.
- Place glass noodles in a bowl, cover with hot water, and soak for 10 to 15 minutes until softened. Drain and cut into shorter lengths if desired.
- Whisk together paprika, red pepper flakes, ground coriander, salt, sugar, rice vinegar, and soy sauce to prepare the dressing.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir-fry the marinated beef for 3 to 5 minutes until cooked through. Remove and set aside.
- Add remaining oil to the skillet. Sauté onion and carrot for 3 to 4 minutes. Add garlic and cook for 30 seconds.
- Return beef to the skillet. Add drained noodles and pour in dressing. Toss and cook for 2 to 3 minutes until heated through.
- Remove from heat and gently fold in cucumber, tomato, and cilantro.
- Serve warm or at room temperature.
Notes
- Flank steak or sirloin works best because they stay tender when sliced thinly.
- Adjust heat by increasing or reducing red pepper flakes.
- Add thinly sliced bell peppers for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg