American Beef Bowl & Smokey Corn Cobs

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Heat a large frying pan over a low heat, then add the smoked paprika (1/2 tsp for 2 people / 1 tsp for 4 people) and cook, stirring, until fragrant, 1 minute. Stir through the remaining butter until melted, then season with salt and pepper. Transfer the paprika butter to a medium bowl.

In a second medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Roughly chop the coriander and set aside. When the veggies are done, add the corn cobs to the paprika butter and toss to coat.