Sichuan Beef & Garlic Rice
with Veggie Stir-Fry
Spice up your night (and your tastebuds!) with this simple, yet sensational stir-fry. Tender beef coated in our irresistible mild Sichuan garlic paste is the star of the show, supported by an array of veggies and fragrant garlic rice.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 knob
ginger
1 unit
capsicum
1 bunch
Asian greens
½ unit
long red chilli
1 packet
beef strips
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
2 bunch
spring onions
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the capsicum. Roughly chop the Asian greens.
In a medium bowl, combine the ginger, the remaining garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. Add the beef strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef, tossing, until browned and cooked through, 2-3 minutes. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until just tender, 3-4 minutes. Add the Asian greens and cook, tossing, 1 minute. Add the cooked beef. Remove from the heat and add the Sichuan garlic paste and soy sauce. Toss to combine.
Thinly slice the spring onion. Thinly slice the long red chilli (if using). Divide the garlic rice between bowls and top with the Sichuan beef and veggies. Sprinkle with the spring onion and chilli.
TIP: For the Calorie Smart option, serve with half the garlic rice.