Sichuan-Glazed Steak
with Garlic Rice & Soy Greens
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.
Ingredients
3
garlic
1
basmati rice
1
green beans
1
beef rump
1
carrot
Not included in your delivery
1
olive oil
1
butter
1
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peak!
• While rice is cooking, cut carrot into half-moons. Roughly chop Asian greens. Trim and halve green beans. • In a small bowl, combine Sichuan garlic paste, the soy sauce and water (for the sauce).
Custom Recipe: If you've swapped to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.• Heat a large frying pan over medium-high heat. Add green beans and carrot and cook until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes.
• Return pan to medium-high heat with a drizzle of olive oil. Season barramundi on both sides with salt and pepper. When oil is hot, cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness).
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking.• Remove pan from heat. Add Sichuan garlic mixture and gently turn barramundi to coat.
Custom Recipe: Remove pan from heat. Add Sichuan garlic mixture and turn beef rump to coat. Transfer to a plate to rest for 5 minutes.• Divide garlic rice between bowls. • Top with Sichuan-glazed barramundi and garlic greens. Spoon over any extra glaze from the pan to serve. Enjoy!
Custom Recipe: Slice steak before serving.