Sichuan Beef Stir-Fry
with Garlic Rice & Crispy Shallots
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
1 bunch
Asian greens
½
lemon
1 packet
beef strips
1 pinch
chilli flakes
1 packet
Sichuan garlic paste
(Contains: Fish, Gluten, Sesame, Soy, Wheat)
½ packet
sesame oil blend
(Contains: Sesame)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
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. Sprinkle with the crispy shallots and serve with the lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavoursome dish, though some found it a bit bland and wished for more Sichuan sauce or spice.
- Ease of prep: Quick and easy to prepare, with clear instructions helping customers feel like top chefs.
- Suggestions: Some recommend cooking the beef for less time to avoid toughness, and adding extra vegetables like snow peas for crunch.
- Portions: Several mentioned wanting more sauce, vegetables, or a higher meat-to-rice ratio.
- Texture: The crispy shallots were a hit, but some found the beef tough or fatty despite following cooking times.
