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.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
Sichuan garlic paste(ContainsFish, Gluten, Sesame, Soy, Sulphites)
soy sauce(ContainsGluten, Soy)
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!
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).
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.
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.
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.
Divide the garlic rice between bowls and top with the Sichuan beef and veggies. Sprinkle with spring onion and the chilli (if using).