• Grate carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches (this helps the beef stay tender), 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, tossing, until warmed through, 1-2 minutes.

• While the beef is cooking, in a large bowl, add carrot, mixed salad leaves, shredded cabbage mix and sesame dressing. • Toss to coat. Season to taste.

• Divide Asian-style beef and rainbow slaw between plates. • Top with crunchy fried noodles (see ingredients). • Spoon any remaining sauce from pan over beef. • Serve with garlic aioli. Enjoy!