NZ Mexican Beef Bowl

While the rice is cooking, roughly chop the tomato and baby spinach leaves. Thinly slice the spring onion. Thinly slice the capsicum.. In a medium bowl, combine the beef strips, a generous drizzle of olive oil and 1 sachet of Tex-Mex spice blend. SPICY! Use less of the spice blend if you're sensitive to heat. Toss to coat evenly.

In a medium bowl, combine a drizzle of olive oil and pinch of salt and pepper. Add the tomato, baby spinach leaves and spring onion and toss to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the capsicum and cook until softened and beginning to char a little, 3-4 minutes. Transfer to a medium bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add ½ the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the capsicum and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the frying pan to a medium heat with the tomato paste, water (for the sauce), remaining Tex-Mex spice blend and the remaining garlic. Cook until just thickened, 1-2 minutes. Return the beef and charred capsicum to the pan and toss to coat.