HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Beef & Garlic Rice
Sichuan Beef & Garlic Rice

Sichuan Beef & Garlic Rice

with Veggie Stir-Fry

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

Tags:Under 650kcal

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

1 knob


1 unit


1 bunch

Asian greens

½ unit

long red chilli

1 packet

beef strips

1 packet

Sichuan garlic paste

(ContainsFish, Gluten, Sesame, Soy)

2 bunch

spring onions

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2504 kJ
Fat23.1 g
of which saturates7.6 g
Carbohydrate49.9 g
of which sugars16.7 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium1337 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. 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 the 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 has 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 capsicum. Roughly chop the Asian greens.


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


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef, 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 capsicum and cook until just tender, 3-4 minutes. Add the Asian greens and cook, tossing, 1 minute. Add the cooked beef. Remove from the heat and add the Sichuan garlic paste and soy sauce. Toss to combine.


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

TIP: For the Calorie Smart option, serve with half the garlic rice.