• 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 to
taste 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 the mayonnaise and crispy shallots to serve. Enjoy!