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Chinese Beef Stir-Fry

Chinese Beef Stir-Fry

with Sichuan Sauce & Peanuts

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Dive into a tasty bowl of quick-cooking beef strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!

Allergens:SesameSoyGlutenPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 unit

carrot

1 bag

green beans

1 bunch

Asian greens

1 bunch

coriander

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

½ packet

udon noodles

(ContainsGluten)

1 packet

beef strips

1 packet

crushed peanuts

(ContainsPeanuts)

1 knob

ginger

Not included in your delivery

olive oil

4 tsp

soy sauce

(ContainsSoy, Gluten)

2 tsp

rice wine vinegar

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat15.3 g
of which saturates4.2 g
Carbohydrate85.9 g
of which sugars20.1 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Wok
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Sichuan sauce, soy sauce, brown sugar and rice wine vinegar.

2

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.

3

While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a bowl. Repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Add the garlic, ginger and Asian greens and cook until just wilted, 1 minute.

5

Add the cooked udon noodles to the pan or wok and pour in the Sichuan sauce mixture. Cook, tossing, until thickened slightly and well coated, 1 minute. Return the beef to the pan and toss to combine.

6

Divide the Chinese beef stir-fry between bowls and garnish with the crushed peanuts and coriander.