• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil.
• Reduce heat to low. Cover with a lid. Cook for 10 minutes, then remove from heat. 
Keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don’t peek!  

• While the rice is cooking, in a medium bowl, combine slaw mix, baby spinach 
leaves and Caesar dressing. Season to taste with salt and pepper. Set aside.
• Halve snacking tomatoes.
• In a second medium bowl, combine tomatoes and a drizzle of white wine 
vinegar and olive oil. Season to taste.
Little cooks: Take the lead and help combine the ingredients for the slaw as well as  
the tomatoes! 

• In a third medium bowl, combine All-American spice blend and a drizzle of olive 
oil. 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 high heat helps it stay tender.

• Divide garlic rice between bowls.
• Serve with Caesar slaw, cherry tomatoes and smokey beef.
• Tear over coriander to serve. Enjoy! 
Little cooks: Add the finishing touch by tearing over the coriander6