Funchoza Salad with Beef

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Ingredients:
• 200g dry glass noodles (mung bean noodles)
• 300g beef sirloin or flank steak, thinly sliced
• 1/2 red bell pepper, julienned
• 1/2yellow bell pepper, julienned
• 1 carrot, julienned
• ½ cucumber, julienned
• 1 fresh chili pepper, finely chopped
• 1-inch piece of fresh ginger, grated
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 4 tbsp vegetable oil (for heating)
• 1 tsp paprika
• 1 tbsp sesame seeds, toasted
• Fresh cilantro or parsley, chopped, for garnish

Instructions:
1. Prepare the Glass Noodles:
Cook the glass noodles according to the package instructions. Rinse under cold water, drain well, and set aside.
2. Cook the Beef:
Heat a skillet over medium-high heat with 1 tbsp vegetable oil. Add the sliced beef and sear until browned and cooked through, about 3–4 minutes. Remove from the skillet and let cool slightly.
3. Prepare the Vegetables:
Thinly slice the red and yellow bell peppers, carrot, and cucumber into julienne strips.
4. Make the Sauce:
In a heatproof bowl, combine soy sauce, rice vinegar, minced garlic, grated ginger, finely chopped chili pepper, green onions, and paprika.
Heat the vegetable oil (4 tbsp) in a small pan until it just starts to smoke. Carefully pour the hot oil over the sauce mixture. The heat will release the aromas and blend the flavors. Stir well to combine.
5. Combine the Salad:
In a large mixing bowl, combine the cooked noodles, beef, and all the raw vegetables. Pour the hot sauce over the salad and toss well to combine.
6. Finish and Serve:
Sprinkle the salad with toasted sesame seeds and garnish with fresh cilantro or parsley. Serve immediately or allow it to sit for 10–15 minutes for the flavors to meld.

Tips:
• Adjust the amount of chili pepper for your preferred spice level.
• Serve chilled or at room temperature for the best flavor.