• 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!