• Grate carrot. • In a medium bowl, combine beef strips, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and gochujang sauce.

• To the bowl with beef strips, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over high heat. • When oil is hot, dust off any excess flour from beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until beef is well coated. Season to taste with salt and pepper.

• While the beef is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Fill tortillas with creamy slaw and sweet and sticky beef strips. • Sprinkle over crispy shallots to serve. Enjoy!