Tex-Mex Beef Burrito Rice Bowl

While the rice is cooking, drain the sweetcorn (see ingredients). Roughly chop the tomato and cucumber. In a large bowl, combine the Tex-Mex spice blend, remaining garlic and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat.

Heat a large frying pan over a high heat. Cook the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Add the tomato and cucumber to the charred corn. Drizzle with olive oil and the white wine vinegar, season to taste and toss to combine. Set aside.

Return the frying pan to 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. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.