Sichuan Beef Stir-Fry
with Garlic Rice & Crispy Shallots
Is it time to lift your stir-fry game? Here's a delicious lesson in how to get crispy beef strips, tender veggies and a flavour-packed sauce. With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!
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Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
broccolini
1 unit
carrot
1 bunch
Asian Greens
½ unit
lemon
1 packet
beef strips
1 pinch
chilli flakes
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy; )
4 tsp
water (for the sauce)
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and 1/2 the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the broccolini and cut into thirds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing occasionally, until browned and cooked through, 1-2 minutes. Transfer to a bowl and cover to keep warm. Repeat with the remaining beef strips.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and a splash of water and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, soy sauce and a pinch of chilli flakes (if using) and cook until the Asian greens have wilted, 2 minutes.
Remove the frying pan from the heat, then add the Sichuan garlic paste and water (for the sauce). Return the beef strips to the pan and toss until combined and coated in the sauce.
Divide the garlic rice between plates and top with the Sichuan beef stir-fry. Squeeze over the juice from the lemon wedges. Sprinkle with the crispy shallots.
