Mexican Beef Bowl

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the rice is cooking, roughly chop the tomato. Slice the kernels off the corn cob. Thinly slice the spring onion. Thinly slice the capsicum. In a medium bowl, combine a generous drizzle of olive oil and 1/2 the Tex-Mex spice blend. Add the beef strips and toss to coat.

In a medium bowl, combine a drizzle of olive oil and season with salt and pepper. Add the tomato and spring onion and toss to combine. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the tomato.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the capsicum until softened and beginning to char a little, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the capsicum.

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

Return the frying pan to a medium heat with the tomato paste, water (for the sauce), remaining Tex-Mex spice blend and the remaining garlic. Cook until just thickened, 1-2 minutes. Return the beef and charred capsicum to the pan and toss to coat.