Sichuan Beef & Veggie Stir-Fry
with Garlic Rice
This bountiful bowl has "new favourite" written all over it! Our mild Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to beef mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
1 packet
beef mince
1 packet
crispy shallots
½
lemon
1 packet
Ginger Lemongrass Paste
1 packet
Asian greens
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
butter
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Roughly chop the Asian greens. Zest the lemon, then cut into wedges.
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot and capsicum, and a splash of water and cook, stirring, until just tender, 4-6 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the soy sauce and toss to combine. Transfer to a bowl and cover to keep warm.
Bring the frying pan to a high heat with a drizzle of oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-5 minutes. Remove from the heat.
Return the veggies to the pan. Add the Sichuan garlic paste, lemon zest, a generous squeeze of lemon juice and the water (for the sauce) to the pork. Toss to combine.
Divide the garlic rice between bowls and top with the Sichuan pork & veggie stir-fry. Sprinkle with the crispy shallots. Serve with the remaining lemon wedges.