HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoy & Sichuan Steak
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, yet sensational!


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 Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

beef rump

2 clove


2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 head


1 unit

King Sweetie capsicum

2 unit


1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

2 packet

crispy shallots

2 cube

vegetable stock powder

Not included in your delivery

olive oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp

rice wine vinegar

40 g



3 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat21.7 g
of which saturates10.1 g
Carbohydrate77.6 g
of which sugars12.1 g
Dietary Fibre0 g
Protein38.2 g
Cholesterol0 mg
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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 crumbled vegetable stock cubes. Bring to the boil, then cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, add the beef rump, soy sauce and rice wine vinegar to a medium bowl. Toss to coat and set aside.


Cut the broccoli into small florets and roughly chop the stalk. Cut the King Sweetie capsicum into 1cm strips. Thinly slice the carrot (unpeeled) into half-moons.


Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, pat the steaks dry with paper towel and add to the pan (reserve the marinade for later). Cook for 2-3 minutes on each side, or until cooked to your liking. TIP: This will give you a medium-rare steak. Cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli, capsicum, carrot and a dash of water and cook, tossing, until tender, 6-7 minutes. Transfer the veggies to a large bowl and cover to keep warm. Thinly slice the steak. Return the pan to a medium-high heat. Add the reserved steak marinade and steak resting juices and bring to the boil, 1 minute. Once bubbling, remove from the heat and stir through the Sichuan garlic paste. Add the sliced steak to the pan and toss to coat.


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