Middle Eastern Double Beef & Bulgur Bowl

• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, chicken-style stock powder and the water. Stir to combine, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until bulgur is tender and water is absorbed, 10-12 minutes. • When the bulgur is ready, stir through the roast veggies, baby spinach leaves and a drizzle of white wine vinegar. Season to taste. Toss to combine.

TIP: The bulgur will finish cooking in its own steam, so don't peek!

• Meanwhile, in a medium bowl, combine beef strips, ras el hanout, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When the veggies have 5 minutes remaining, heat a frying pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Remove from heat.

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