HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Beef Stir Fry
Chinese Beef Stir-Fry

Chinese Beef Stir-Fry

with Sichuan Sauce & Peanuts

Read more

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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 bag

green beans

1 bunch

Asian greens

1 bunch


1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

½ packet

udon noodles


1 packet

beef strips

1 packet

crushed peanuts


1 knob


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
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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.


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