Sichuan Garlic Beef Bowl

Name: Sichuan Garlic Beef Bowl with Ginger Rice & Asian Greens
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 1 knob ginger; 20 g butter; 1.25 cup water; ¼ tsp salt; 1 packet jasmine rice; 1 unit red onion; 1 unit capsicum; 1 unit carrot; 1 bunch Asian greens; 1 bag coriander; ½ unit lime; 1 packet beef mince; 1 tub Sichuan garlic paste; 1 tbs soy sauce; 2 unit eggs

with Ginger Rice & Asian Greens

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Easy, nourishing and flavourful is the best way to describe this dish. The perfect antidote to a busy day, it's a simple mix of rice infused with ginger and garlic, stir-fried veggies, beef mince cooked with Sichuan garlic paste and a fried egg to top things off.

Allergens:

Milk

•Fish

•Gluten

•Sesame

•Soy

•Wheat

•Eggs

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 knob

ginger

1 packet

jasmine rice

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

1 unit

red onion

1 unit

capsicum

1 unit

carrot

1 bunch

Asian greens

1 bag

coriander

½ unit

lime

1 packet

beef mince

1 tub

Sichuan garlic paste

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

¼ tsp

salt

1 tbs

soy sauce

(Contains: Gluten, Soy;)

2 unit

eggs

(Contains: Eggs;)

Nutritional Values

per serving

Energy (kJ)3400 kJ

Fat30 g

of which saturates11.2 g

Carbohydrate87.5 g

of which sugars21.7 g

Protein44.1 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 2 minutes. Add the water and the salt 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, thinly slice the red onion. Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Slice the lime (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, capsicum and carrot and cook, stirring, until softened, 5-6 minutes. Add the Asian greens and a dash of water and stir through until wilted, 1 minute. Season with salt and pepper, then transfer to a medium bowl.

Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat. Return the veggies to the pan with the beef and stir through the Sichuan garlic paste and soy sauce. Transfer to a medium bowl.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

Divide the ginger rice between bowls and top with the Sichuan garlic beef, veggies and fried eggs. Sprinkle with the coriander and serve with the lime wedges.