Pan-Fried Steak Strips

Heat a drizzle of oil in a large saucepan on high heat. When hot, add the pepper pieces and a pinch of salt and pepper. Fry until charred, 4-5 mins, stirring very occasionally, so the peppers get some colour on them. Once charred, remove from the pan to a bowl and set aside. Put the pan back on the heat, reduce the heat to medium.

Add a drizzle of oil if the pan is dry. When hot, add the onion, fry until softened, 4-5 mins, stirring occasionally. Add the tomato puree, garlic and remaining Mexican spice. Cook, stirring for 1 minute.

Stir in the rice and pour in the water (see ingredient list for amount), the chicken stock powder and the charred peppers. Stir everything together, and bring to the boil. Lower the heat to medium, pop a lid on the pan and leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

6-7 mins before your rice is ready, pop a frying pan on medium high heat (no oil). While the pan gets hot, squeeze the lime juice into a large bowl, add the honey and stir together. Once the pan is really hot, add the steak strips and stir-fry until browned on the outside, 3-4 mins. IMPORTANT: The steak is cooked when brown on the outside. Remove the strips to the bowl with the honey and lime. Stir to coat, then set aside for a couple of mins.