• Thinly slice red onion (see ingredients). • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop baby spinach leaves. Grate carrot. Transfer spinach and carrot to a medium bowl.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Reduce heat to medium, then add sweet chilli sauce and the soy sauce and simmer, tossing, until warmed through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender!

• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl with spinach and carrot. Toss to coat. • Season to taste.

• Drain pickled onion. • Divide Asian-style beef, rainbow slaw and pickled onion between plates. • Spoon any remaining sauce from pan over beef to serve. Enjoy!