
Give your weeknight dinner an upgrade with this simple, vibrant recipe that pairs fluffy brown, red and wild rice with slaw and then gets you to put more beef on your fork. This recipe is under 650kcal per serving.
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
250 g
Beef Strips
1 packet
Ranch Dressing
(Contains: Eggs, Milk)
1 packet
Slaw Mix
1 drizzle
olive oil
1 drizzle
white wine

• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels, stirring occasionally, until lightly charred, 4-5 minutes. Transfer to a bowl to cool slightly.
• In a medium bowl, combine a drizzle of olive oil and the white wine vinegar. Season with salt and pepper. Add slaw mix and baby spinach leaves. Set aside.
TIP: Toss the slaw just before serving to keep it crisp!
TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes.
• Add All-American spice blend and cook, tossing, until slightly charred, 1 minute.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Microwave brown, red & wild rice until steaming, 2-3 minutes.

• Stir charred corn through slaw.
• Divide wild rapid rice and charred corn slaw between bowls.
• Top with Southern spiced beef, pouring over any juices from the pan.
• Drizzle with ranch dressing to serve. Enjoy!