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Chinese Recipes
Sichuan Beef Stir-Fry

Sichuan Beef Stir-Fry

with Garlic Rice & Crispy Shallots

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Is it time to lift your stir-fry game? Here's a delicious lesson in how to get crispy beef strips, tender veggies and a flavour-packed sauce. With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!

Allergens:MilkGlutenSoyaFishSesameSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 packet

jasmine rice

1 unit

red capsicum

1 unit

carrot

1 bunch

Asian greens

½ unit

lemon

1 packet

beef strips

1 pinch

chilli flakes

1 tub

Sichuan garlic paste

(ContainsGluten, Soya, Fish, Sesame, Sulphites)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

½ tsp

salt

2 tbs

cornflour (or plain flour)

2 tsp

soy sauce

(ContainsGluten, Soya)

1 tbs

water (for the sauce)

1.25 cup

water (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3320 kJ
Fat26.5 g
of which saturates11 g
Carbohydrate91.9 g
of which sugars18.3 g
Protein43.2 g
Sodium1450 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
COOK THE GARLIC RICE
COOK THE GARLIC RICE
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and 1/2 the salt to the pan 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!

get prepped
get prepped
2

While the rice is cooking, roughly chop the red capsicum. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges.

COAT THE BEEF
COAT THE BEEF
3

In a medium bowl, combine the cornflour with the remaining salt and a pinch of pepper. Add the beef strips and toss to coat.

COOK THE BEEF
COOK THE BEEF
4

In a large frying pan, heat enough oil to cover the base of the pan over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing occasionally, until golden and crispy, 2-3 minutes. Transfer to a plate lined with paper towel. Repeat with the remaining beef strips. TIP: Add extra olive oil to the pan if needed to help the beef strips crisp up.

COOK THE VEGGIES
COOK THE VEGGIES
5

Wipe out the excess oil in the pan, then return to a medium-high heat. Add the capsicum, carrot and a splash of water and cook, stirring, until softened, 3-4 minutes. Add the Asian greens, soy sauce and a pinch of chilli flakes (if using) and cook until the greens have wilted, 2 minutes. Remove the pan from the heat and add the Sichuan garlic paste, water (for the sauce) and beef strips. Toss to combine and coat the beef in the sauce.

serve
serve
6

Divide the garlic rice between plates and top with the Sichuan beef stir-fry. Squeeze over the juice from the lemon wedges. Sprinkle with the crispy shallots.