Saucy Mexican Beef & Rice Bowl

While the rice is cooking, roughly chop the tomato. Finely chop the red onion (see ingredient list). Thinly slice the green capsicum. Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the capsicum and corn kernels and cook until softened and beginning to char, 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, add ½ the beef strips and cook until browned and cooked through, 1-2 minutes. TIP: Cook the onion with the beef if you're not a fan of raw onion. Transfer to the bowl with the capsicum and corn and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the beef, capsicum and corn to the frying pan over a medium-high heat. Add the Tex-Mex spice blend and cook, until fragrant, 1 minute. Add the enchilada sauce and water (for the sauce) and cook, until slightly thickened, 1 minute. Season to taste.

In a medium bowl, combine the tomato, onion (if using raw), white wine vinegar, pinch of salt and pepper and a drizzle of olive oil.