Sichuan Beef Stir-Fry

Name: Sichuan Beef Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.25 cup water (for the rice); ¼ tsp salt; 1 packet jasmine rice; 1 capsicum; 1 carrot; 1 bunch Asian greens; ½ lemon; 1 packet beef strips; 2 tsp soy sauce; 1 pinch chilli flakes; 1 packet Sichuan garlic paste; ½ packet sesame oil blend; 1 tbs water (for the sauce); 1 packet crispy shallots

with Garlic Rice & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Milk

•Gluten

•Soy

•Fish

•Sesame

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

capsicum

carrot

1 bunch

Asian greens

lemon

1 packet

beef strips

1 pinch

chilli flakes

1 packet

Sichuan garlic paste

(Contains: Gluten, Soy, Fish, Sesame, 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)

Nutritional Values

per serving

Energy (kJ)3482 kJ

Fat30.9 g

of which saturates10.2 g

Carbohydrate86.9 g

of which sugars22.3 g

Protein45.6 g

Sodium1191 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

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.