• Thinly slice cucumber into half-moons. Finely chop garlic. Roughly chop Asian greens. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens until just wilted, 2-3 minutes. Add garlic and a drizzle of sesame oil (if using) and cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• Meanwhile, combine sweet soy seasoning, ginger paste and a drizzle of olive oil in a medium bowl. Add beef strips and toss to coat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey, tossing the beef strips to coat. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• While the beef is cooking, combine mayonnaise, slaw mix, cucumber, celery and a drizzle of vinegar in a large bowl. Season to taste and toss to combine.

• Divide cucumber slaw between bowls. Top with garlicky greens and honey-soy beef. • Spoon over any remaining juices from the pan. • Tear over coriander (see ingredients) and garnish with crispy shallots to serve. Enjoy!