Sichuan-Glazed Beef Rissoles
with Sesame Fries & Asian Slaw
Tonight's beef rissoles boast the bold flavours of Sichuan cuisine. Teamed with fragrant sesame fries and a crisp and colourful slaw, start salivating for a dinner that's definitely an escape from the ordinary!
Unfortunately, this week's potato was in short supply, so we've replaced it with sweet potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
2
sweet potato
1 packet
mayonnaise
(Contains Egg;)
1
pear
1
cucumber
½ packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
¼ tsp
salt
3 tsp
soy sauce
(Contains Gluten, Soy;)
1.5 tbs
water
1 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. • Drizzle with olive oil and season with salt. Sprinkle with mixed sesame seeds. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays
• While the fries are baking, slice pear into matchsticks. Thinly slice cucumber. • In a large bowl, combine Japanese dressing (see ingredients) and rice wine vinegar.
• In a medium bowl, combine beef mince, fine breadcrumbs, egg and the salt. • Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook beef rissoles, turning occasionally, until browned and cooked through, 6-8 minutes. • Remove the pan from the heat. Add Sichuan garlic paste, soy sauce and the water, turning the rissoles to coat.
• To the bowl with the dressing, add slaw mix, cucumber and pear. Toss to coat. Season with salt and pepper to taste.
• Divide the Sichuan-glazed beef rissoles, sesame fries and Asian slaw between plates. • Drizzle with any remaining glaze from the pan. Serve with mayonnaise. Enjoy!