Smokey American Beef Bowl & Garlic Rice

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of 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!

When the rice has 10 minutes cook time remaining, combine the Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add the beef strips and toss to coat.

Heat a large frying pan over 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. Remove pan from heat and add the honey, turning the beef to coat. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

While the beef is cooking, roughly chop the coriander. When the rice is done, stir the baby spinach leaves through the rice.