Quick Sichuan-Style Beef Stir-Fry
with Veggies & Crispy Shallots- Sesame
- Soy
- Fish
- Gluten
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Garlic Paste
250 g
Beef Strips
1 packet
Green Beans
1 sachet
Crispy Shallots
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy, Fish, Gluten;)
1
Capsicum
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing until golden, 3-4 minutes. Transfer to a bowl. • Boil the kettle. Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to saucepan. Add the butter and stir until melted. Stir the toasted sesame seeds through rice. Season to taste.
• While rice is cooking, trim green beans. • Thinly slice carrot into half-moons. • Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, carrot and capsicum until tender, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper. Reduce heat to medium, return all beef to the pan and add ginger paste, cooking until fragrant, 1 minute. • Remove pan from heat. Stir in Sichuan garlic paste and the soy sauce. Season to taste.
• Divide rice between bowls. Top with beef stir-fry and veggies. • Sprinkle with crispy shallots to serve. Enjoy!
