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Chinese Recipes
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!

Allergens:GlutenSoyMilkFishSesameSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

beef rump

2 clove

garlic

2 packet

basmati rice

1 head

broccoli

1 unit

red capsicum

2 unit

carrot

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

2 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

rice wine vinegar

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2840 kJ
Fat21.7 g
of which saturates10.1 g
Carbohydrate77.6 g
of which sugars12.1 g
Protein38.2 g
Sodium1490 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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ADD FLAVOUR TO THE STEAK
ADD FLAVOUR TO THE STEAK
1

Add the beef rump, soy sauce and rice wine vinegar to a medium bowl. Toss to coat and set aside.

COOK THE RICE
COOK THE RICE
2

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.

GET PREPPED
GET PREPPED
3

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.

COOK THE STEAK
COOK THE STEAK
4

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.

COOK THE VEGGIES
COOK THE VEGGIES
5

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!

SERVE
SERVE
6

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