• Using a vegetable peeler, peel cucumber and carrot into ribbons.
• In a large bowl, combine the vinegar and a generous pinch of sugar and salt.
• Add cucumber and carrot to the pickling liquid. Add enough water to just cover veggies. Set aside and allow veggies to pickle, 10-15 minutes. 

TIP: Slicing the veggies very thinly helps it pickle faster!  

• Once veggies have pickled, in a medium bowl, combine beef strips, Asian BBQ seasoning and the plain flour.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, shake off excess flour and cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.

• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.

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

• Drain pickling liquid from the bowl of pickled cucumber and carrot, reserving a splash for the salad.
• To the bowl with pickled veggies, add mixed salad leaves, sesame dressing and the soy sauce. Toss to combine. Season to taste with salt and pepper.  

• Divide rainbow ribbon salad between bowls.
• Top with Asian beef and crunchy fried noodles.
• Drizzle with garlic aioli to serve. Enjoy!