Sichuan Beef Stir-Fry

Sichuan Beef Stir-Fry

with Garlic Rice & Crispy Shallots

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Is it time to lift your stir-fry game? Here's a delicious lesson in how to get crispy beef strips, tender veggies and a flavour-packed sauce. With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!


Always refer to the product label for the most accurate ingredient and allergen information.

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

2 clove


1 packet

jasmine rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)





1 bunch

Asian greens



1 packet

beef strips

1 pinch

chilli flakes

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

½ packet

sesame oil blend


1 packet

crispy shallots


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3482 kJ
Fat30.9 g
of which saturates10.2 g
Carbohydrate86.9 g
of which sugars22.3 g
Dietary Fiber0 g
Protein45.6 g
Cholesterol0 mg
Sodium1191 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

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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 the rice is cooking, roughly chop the capsicum. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Zest the lemon to get a pinch, then slice into wedges.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, tossing occasionally, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum, carrot and a splash of water and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, soy sauce and a pinch of chilli flakes (if using) and cook until tender, 1-2 minutes.


Remove the pan from the heat and add the Sichuan garlic paste, lemon zest, sesame oil blend (see ingredients), water (for the sauce) and beef strips. Toss to combine and coat the beef in the sauce. Season to taste.


Divide the garlic rice between plates and top with the Sichuan beef stir-fry. Squeeze over the juice from the lemon wedges. Sprinkle with the crispy shallots.