Sichuan Beef & Pea Pod Stir-Fry

Name: Sichuan Beef & Pea Pod Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 25m
Yield: 2
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 250 g Beef Strips; 1 packet Sriracha; 1 packet Garlic Paste; 1 Carrot; 1 packet Sichuan Garlic Paste; 1 packet Pea Pods; 1 drizzle olive oil; 20 g butter; 1.25 cup water; 1 tbs soy sauce; ½ tsp honey

with Garlic Rice & Crispy Shallots

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Calories

624 kcal

Protein

35.2g protein

Difficulty

Easy

Allergens:

Sesame
Soy
Milk
Soy
May contain traces of allergens
Gluten

This easy meal showcases tender beef strips with bold Sichuan garlic paste, sriracha, honey and soy, delivering savoury, sweet and hot all in one bite. Paired with aromatic garlic rice, this flavour-packed dish is perfect for a weeknight dinner or a special treat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

250 g

Beef Strips

1 packet

Sriracha

(Contains: Soy, May contain traces of allergens; )

1 packet

Garlic Paste

Carrot

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy; )

1 packet

Pea Pods

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

1 tbs

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy; )

½ tsp

honey

Nutrition Values

Energy (kJ)2610 kJ

Calories624 kcal

Fat28.9 g

of which saturates11.6 g

Carbohydrate54.7 g

of which sugars20.2 g

Dietary Fibre3.2 g

Protein35.2 g

Cholesterol49.2 mg

Sodium1250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• In a medium saucepan, heat the butter with a dash of olive oil over medium
heat. Cook garlic paste until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt to pan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for
12 minutes, then remove from heat and keep covered until rice is tender
and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the garlic paste starts to spatter!

• Meanwhile, trim pea pods. Thinly slice the carrot into half-moons.
• In a small bowl, combine Sichuan garlic paste, sriracha, the soy sauce,
honey and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add
pea pods and carrot and cook until tender, 5-6 minutes.
• Season to taste with salt and pepper, transfer to a bowl and cover to
keep warm.

TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.

• When the rice has 5 minutes remaining, discard any liquid from beef strips
packaging. Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, add beef strips and cook, tossing occasionally, until
browned and cooked through, 1-2 minutes.
• Add Sichuan mixture, tossing to coat, 1-2 minutes.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Divide garlic rice between bowls.
• Top with Sichuan beef and pea pod stir-fry.
• Spoon over any remaining sauce from the pan.
• Garnish with crispy shallots to serve. Enjoy!