HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoy & Sichuan Steak
Soy & Sichuan Steak

Soy & Sichuan Steak

with Garlic Rice & Veggies

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That's right, we're taking steak and three veg into new territory. First, we're flavouring the steak with soy sauce and Sichuan garlic paste, then we're pan-frying all three veggies and adding a bed of garlic rice. Simple and sensational!


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 difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

beef rump

2 clove


2 packet

basmati rice

1 head


1 unit

red capsicum

2 unit


1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

2 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

rice wine vinegar

40 g



3 cup


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat21.7 g
of which saturates10.1 g
Carbohydrate77.6 g
of which sugars12.1 g
Dietary Fibre0 g
Protein38.2 g
Cholesterol0 mg
Sodium1490 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Add the beef rump, soy sauce and rice wine vinegar to a medium bowl. Toss to coat and set aside.


Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water, basmati rice and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.


Cut the broccoli into small florets and roughly chop the stalk. Cut the red capsicum into 1cm strips. Thinly slice the carrot (unpeeled) into half-moons.


Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, remove the steak from the marinade (reserve the marinade for later), pat dry with paper towel and add to the pan. Cook for 2-3 minutes each side (depending on thickness). TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer the steak to a plate, cover with foil and set aside to rest for 5 minutes.


Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the broccoli, capsicum, carrot and then a dash of water and cook, tossing often, until tender, 6-7 minutes. Transfer to a large bowl and cover to keep warm. Thinly slice the steak. Return the pan to a medium-high heat. Add the reserved marinade and steak resting juices and bring to the boil. Once boiling, remove from the heat and stir through the Sichuan garlic paste. Add the sliced steak and toss to coat. TIP: Leave some steak plain for the kids if you like!


Divide the garlic rice, soy and Sichuan steak and veggies between plates. Sprinkle with the crispy shallots.