American Beef & Veggie Rice Bowl

While the rice is cooking, thinly slice the red capsicum. Thinly slice the zucchini into half-moons. Slice the corn kernels from the cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! To a bowl, add the beef strips and 1 1/2 sachets of All-American spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. TIP: The All-American spice blend is a slightly spicy, add more if this is to your taste!

Finely chop the tomato. Roughly chop the coriander. To a small bowl, add the tomato and coriander with a drizzle of olive oil. Season with salt and pepper and toss to combine. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, zucchini and corn and cook, tossing, until softened, 5-6 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season to taste with salt and pepper and set aside in a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add ½ of the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.