Sticky Beef & Creamy Cherry Tomato Slaw

• While the rice is cooking, roughly chop snacking tomatoes. Cut capsicuminto bite-sized chunks. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and corn, until tender, 4-5 minutes. • In a medium bowl, combine garlic aioli and a drizzle of white wine vinegar and olive oil. Add slaw mix, capsicum, corn and tomato. Set aside.

TIP: Toss the slaw just before serving to keep it crisp!

• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium. Return all the beef to the pan. Add All-American spice blend and cook, tossing, until coated and fragrant, 1 minute. • Add BBQ sauce and a splash of water. Toss to coat and cook until slightly reduced, 1 minute.

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