• Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey. • Add beef strips, tossing to coat. Set aside.

• Thinly slice red onion (see ingredients). • In a small bowl, combine the 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. • Grate carrot. Drain sweetcorn. • In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing until browned and cooked through, 1-2 minutes (cooking the beef in batches helps keep it tender). • When beef is almost done, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Drain pickled onion. • Fill tortillas with salad, Asian-style beef, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy!