Soy & Sichuan Steak
with Garlic Rice & Veggies
- Gluten
- Soy
- Milk
- Sesame
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!
Ingredients
1 packet
Beef Rump
2 clove
garlic
2 packet
basmati rice
1 head
broccoli
1 unit
King Sweetie Capsicum
2 unit
carrot
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
2 packet
Crispy Shallots
2 cube
vegetable stock powder
Not included in your delivery
olive oil
2.5 tbs
soy sauce
(Contains: Gluten, Soy; )
4 tsp
rice wine vinegar
40 g
butter
(Contains: Milk; )
3 cup
water
Nutrition Values
Utensils
Cooking Steps
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.
