• Boil the kettle. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Half-fill saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return to pan. Stir in chicken-style stock powder and cover to keep warm.

• While rice is cooking, combine shredded cabbage mix and ranch dressing in a medium bowl. Season with salt and pepper. Set aside. • Roughly chop tomato. Drain sweetcorn. • In a second medium bowl, combine tomato and sweetcorn with a drizzle of white wine vinegar and olive oil. Season to taste.

• In a third medium bowl, combine All-American spice blend with 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 a 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 to the pan, turning the beef to coat. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Divide rice between bowls. • Top with ranch slaw, corn salsa and smokey beef. • Sprinkle with torn coriander to serve.