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Funchoza with beef and eggplant

0
2056
Kitchen Asian
Calorie content 82.7 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.9 gr.
Fats * 8.2 gr.
Carbohydrates* 8.6 gr.
* per 100 gr. product
Funchoza with beef and eggplant
Content

Funchose salad with vegetables and meat will look great both at the dinner table and at a festive dinner, and it is not difficult to prepare it. This dish can be stored in a sealed container in the refrigerator for up to 2 days.

Ingredients

Cooking process

step 1 out of 7
Wash the beef, pat dry with paper towels, cut into small cubes.
step 2 out of 7
In a bowl, combine the soy sauce, rice vinegar and honey until smooth, and add the sesame oil. Pour the marinade over the meat, leave at room temperature.
step 3 out of 7
Wash the vegetables, peel the seeds and partitions from the pepper, cut the pulp into thin strips. Cut the eggplant as well. Pass the garlic through a press, cut the onion into half rings. Cut the ginger into thin slices.
step 4 out of 7
Preheat a frying pan, pour in a small amount of sunflower oil. Add the garlic and ginger, fry until the ginger begins to darken, then spoon together the ginger and garlic, you can discard them. In the aromatic oil that remains after the ginger and garlic, put the meat and fry it over medium heat until tender, then transfer it to a plate and cover with foil so that it does not cool down.
step 5 out of 7
After the meat, send the chopped vegetables to the pan, fry until tender, stirring constantly, salt to taste.
step 6 out of 7
Pour boiling water over the funchoza, leave for five minutes, then rinse and discard in a colander. Carefully read the instructions on the package, perhaps in your case funchose needs to be prepared in a different way.
step 7 out of 7
Put beef in a frying pan with vegetables, then funchose, mix and immediately put on plates. Sprinkle chopped herbs to taste.

Bon Appetit!

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