• Thinly slice cucumber into rounds. Roughly chop baby spinach leaves. Grate carrot. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • In a large bowl, combine baby spinach and carrot. TIP: Slicing the cucumber very thinly helps it pickle faster.

• Discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and sweet soy seasoning, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add sweet chilli sauce and simmer, until warmed through, 1-2 minutes. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl of baby spinach and carrot. • Season to with salt and pepper. Toss to coat.

• Drain pickled cucumber. • Divide rainbow slaw between bowls. Top with Asian-style beef and pickled cucumber. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!