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Sichuan Beef & Veggie Stir-Fry

Sichuan Beef & Veggie Stir-Fry

with Garlic Rice

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This bountiful bowl has "new favourite" written all over it! Our mild Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to beef mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.

Tags:Kid Friendly
Allergens:MilkGlutenSoyFishSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

1

carrot

1

capsicum

1 packet

beef mince

1 packet

crispy shallots

½

lemon

1 packet

ginger lemongrass paste

1 packet

Asian greens

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tbs

soy sauce

(ContainsGluten, Soy)

1.25 cup

water (for the rice)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3381 kJ
Fat30.1 g
of which saturates11 g
Carbohydrate91.3 g
of which sugars21.9 g
Protein40 g
Sodium1315 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Roughly chop the Asian greens. Zest the lemon, then cut into wedges.

3

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot and capsicum, and a splash of water and cook, stirring, until just tender, 4-6 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the soy sauce and toss to combine. Transfer to a bowl and cover to keep warm.

4

Bring the frying pan to a high heat with a drizzle of oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-5 minutes. Remove from the heat.

5

Return the veggies to the pan. Add the Sichuan garlic paste, lemon zest, a generous squeeze of lemon juice and the water (for the sauce) to the pork. Toss to combine.

6

Divide the garlic rice between bowls and top with the Sichuan pork & veggie stir-fry. Sprinkle with the crispy shallots. Serve with the remaining lemon wedges.