Sticky Chili-Garlic Beef and Green Beans
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Sticky Chili-Garlic Beef and Green Beans

Sticky Chili-Garlic Beef and Green Beans

with Crispy Shallot Rice

Get ready for everyone's favourite Canadian-Chinese takeout dish made at home! You won't have to sacrifice convenience for flavour, since tonight's recipe comes together in just a few simple steps. Beef is cooked in a sweet and savoury sauce with crunch-tastic crispy shallots sprinkled over top!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

170 g

Green Beans

1 unit(s)


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Sweet Chili Sauce

1 tbsp

Garlic Puree

1 tbsp


1 unit(s)

Beef Broth Concentrate

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

½ tbsp


¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories820 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate105 g
Sugar23 g
Dietary Fiber7 g
Protein35 g
Cholesterol80 mg
Sodium2250 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium125 mg
Iron5.75 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl


Cook rice

Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Add rice to the boiling water and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove the pot from heat. Set aside, still covered.


Meanwhile, heat a large non-stick pan over high heat.While the pan heats, trim green beans, then cut into 1-inch pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.

Cook veggies

When the pan is hot, add carrots, green beans, 1 tbsp (2 tbsp) butter and 1/4 cup water (same for 4 ppl). Stir together. Cook, stirring occasionally, until veggies are tender-crisp and liquid is absorbed, 3-4 min.While beef cooks, add cornstarch, broth concentrate, oyster sauce, sweet chili sauce and 1/2 cup (1 cup) water to a medium bowl. Whisk to combine. Season veggies with salt and pepper, then transfer to a plate.Carefully wipe the pan clean.

Cook beef

Reheat the same pan over medium.When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.

Finish beef and veggies

Add garlic puree to the pan with beef. Cook, stirring often, until fragrant, 1 min.Add veggies and sauce mixture. Cook, stirring often, until sauce thickens slightly and veggies are tender, 2-3 min.

Finish and serve

Stir half the crispy shallots into rice.Divide rice between bowls. Top with beef and veggie mixture. Spoon any remaining sauce from the pan over top.Sprinkle with remaining crispy shallots.

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