• Finely chop celery and garlic. Roughly chop Asian greens. Thinly slice radish. • 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.

• While the veggies are cooking, 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. • Add the honey and toss beef strips to coat, 1-2 minutes. TIP: Cooking the beef in batches over a high heat helps it stay tender.

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

• Divide radish slaw between bowls. Top with garlicky greens and honey-soy beef. • Spoon over any remaining juices from the pan. • Tear over herbs and garnish with crispy shallots to serve.