1 packet
Mixed Salad Leaves
1 tin
Sweetcorn
250 g
Beef Strips
1 packet
Corn Chips
(Contains: Milk, Sesame, Soy, May contain traces of allergens; )
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Basmati Rice
1 packet
BBQ Sauce
(Contains: Milk, Sesame, Soy, May contain traces of allergens, Fish, Eggs; )
½ packet
Mild Chipotle Sauce
(Contains: Milk, Sesame, Soy, May contain traces of allergens, Fish, Eggs; )
100 g
Diced Bacon
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. • Discard any liquid from beef strip packaging, and season with salt and pepper. • Heat a large frying pan over high heat. Cook diced bacon and corn kernels, breaking up with a spoon, until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the 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, add BBQ sauce, mild chipotle sauce, the honey, butter and a splash of water, and toss to coat. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the corn, add mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide rapid rice between bowls. • Top with chipotle BBQ beef and corn salad. • Dollop with sour cream and roast tomato salsa. Serve with corn chips. Enjoy!