Quick Sichuan Beef
with Garlic Rice, Veggies & Crispy Shallots
- Milk
- Eggs
- Gluten
- Soy
- Fish
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Why did anyone cross the road? To get a taste of this sensational chicken dish, of course! With our signature mild Sichuan garlic paste, soy mayonnaise and crispy shallots, it's a perfect mix of flavours that’ll spice up your midweek routine.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
beef strips
1 packet
mayonnaise
(Contains: Eggs)
1 packet
crispy shallots
1 bag
Shredded Wombok
1 packet
Sichuan garlic paste
(Contains: Fish, Gluten, Sesame, Soy, Wheat)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1 tsp
soy sauce
(Contains: Gluten, Soy)
1.25 cup
water (for the rice)
1 tsp
water (for the mayo)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, cut carrot into thin half-moons. • In a medium bowl, combine mayonnaise, soy sauce and water (for the mayo).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add carrot and a splash of water and cook, tossing, until tender, 3-4 minutes. Add shredded wombok and cook until wilted, 2 minutes. Season with salt and pepper, then transfer to a second medium bowl. • Return frying pan to a high heat with a drizzle of olive oil. Once hot, cook beef strips in batches until browned and browned and cooked through, 1-2 minutes. Remove pan from heat, then add Sichuan garlic paste, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide garlic rice between bowls. Top with veggies and Sichuan beef. Spoon over any remaining sauce from the pan. • Drizzle with soy mayo mixture. Sprinkle with crispy shallots to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavoursome spices, with the garlic rice receiving particular praise.
- Ease of prep: Customers found this meal quick and easy to prepare, making it a convenient option.
- Suggestions: Several preferred chicken over beef; consider trying both proteins for variety.
- Portions: Generous serves satisfied most diners, though some suggested adding more vegetables.
