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Chinese Recipes
Sichuan Beef & Asian Greens

Sichuan Beef & Asian Greens

with Garlic Rice

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Spice up your night (and your tastebuds!) with this simple, yet sensational stir-fry. Tender beef coated in our irresistible Sichuan garlic paste is the star of the show, supported by an array of veggies and fragrant garlic rice.

Allergens:MilkFishGlutenSesameSoySulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove

garlic

1 packet

basmati rice

1 knob

ginger

1 unit

carrot

1 bunch

Asian greens

1 bunch

spring onions

1 unit

long red chilli

1 packet

beef strips

1 tub

Sichuan garlic paste

(ContainsFish, Gluten, Sesame, Soy, Sulphites)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2750 kJ
Fat20.4 g
of which saturates8 g
Carbohydrate77.9 g
of which sugars15.6 g
Protein36.2 g
Sodium2460 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
Cook the rice
Cook the rice
1

Finely chop the garlic (or use a garlic press). 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 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 is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
Get prepped
2

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Thinly slice the long red chilli (if using).

Add flavour to the beef
Add flavour to the beef
3

In a medium bowl, combine the ginger, remaining garlic, a pinch of salt and pepper and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the beef strips and toss to coat.

Cook the beef
Cook the beef
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef and cook, tossing, until browned and cooked through, 2-3 minutes. Transfer to a medium bowl.

Cook the veggies
Cook the veggies
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until just tender, 3-4 minutes. Return the beef to the pan along with the Asian greens and cook until wilted, 1-2 minutes. Remove from the heat and add the Sichuan garlic paste and soy sauce. Toss to combine.

Serve up
Serve up
6

Divide the garlic rice between bowls and top with the Sichuan beef. Sprinkle with the spring onion and chilli (if using).