• Thinly slice cucumber into rounds. • Grate carrot. TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and grated carrot to pickling liquid. Add enough water to just cover veggies. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Add char siu paste and a splash of water and cook, tossing, until sauce is bubbling, 1 minute. TIP: Cooking the beef in batches over high heat helps it stay tender.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Drain cucumber and carrot. • Spread garlic aioli over tortillas. Fill with mixed salad leaves, baby spinach leaves, pickled cucumber and carrot and Thai sticky glazed beef. Top with crispy shallots. Tear over coriander. • Serve with any remaining pickled veggies. Enjoy!