Spiced Beef Strips & Veggie Couscous

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot and leek, stirring, until softened, 3-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add beef strips and toss to combine. • Return the frying pan 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. • Remove pan from heat, then add the honey and toss beef to coat. Set aside.

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