• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and chicken-style stock powder and stir to combine.

• Meanwhile, drain sweetcorn. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add BBQ sauce and toss to combine. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, combine shredded cabbage mix, baby spinach leaves, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • To the rice, add charred corn. Stir to combine. • Divide charred corn rice between bowls. • Top with BBQ-glazed spiced beef and spinach slaw. Enjoy!