South American Spiced Beef & Brown Rice

While rice is cooking, cut carrot into bite-sized chunks. Trim baby broccoli. Slice onion into wedges. Place carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. When veggies have 15 minutes remaining, add baby broccoli to the tray and continue roasting.

Meanwhile, finely chop garlic. Zest lemon to get a pinch and cut into wedges. In a medium bowl, combine beef strips, South American seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside. In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt, a pinch of chilli flakes (if using), the lemon zest and a squeeze of lemon juice. Stir to combine and season to taste.

When the veggies have 5 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, 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.

Add roasted veggies, salad leaves, a squeeze of lemon juice and a drizzle of olive oil to the brown rice. Toss to combine. Season to taste.