American Beef Bowl & Smokey Corn Cobs

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. 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!

When the roasted veggies have 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, cover to keep warm and repeat with the remaining beef strips.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the All-American spice blend and tomato paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the water (for the sauce) and cook, stirring, until thickened, 1-2 minutes. Remove from the heat, return the beef strips to the pan and toss to coat. Season to taste with salt and pepper. Transfer to a plate.

Roughly chop the coriander and set aside. When the veggies have finished roasting, return the frying pan to a low heat and add the smoked paprika (1/2 tsp for 2 people / 1 tsp for 4 people). Cook, stirring, until fragrant, 1 minute. Add the remaining butter and a pinch of salt and pepper. When the butter has melted, add the corn cobs to the pan and toss to coat.