• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to pan. Stir in the butter. Cover to keep warm.

• While rice is cooking, combine shredded cabbage mix and caesar dressing (see ingredients) in a medium bowl. Season with salt and pepper. Set aside. • Halve cherry tomatoes. • In a second medium bowl, combine tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste.

• In a third medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat. Add BBQ sauce and a splash of water, turning beef to coat. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Divide rice between bowls. • Top with caesar slaw, tomato salad and smokey beef. • Sprinkle over shredded Cheddar cheese. • Tear over coriander.