• Finely chop garlic. Thinly slice red onion (see ingredients). • In a medium bowl, combine garlic, soy sauce and honey. Add beef strips and toss to coat. Set aside. • In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover onion. Stir to coat and set aside. TIP: If you don’t like pickled onion, cook the onion in step 3 with the beef!

• While onion is pickling, grate carrot. Thinly slice long green chilli (if using). • In a second medium bowl, combine carrot, baby spinach leaves and chilli. Season with salt and pepper and toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: You can cook the onion with the beef if you prefer. TIP: Cooking the beef in batches over a high heat keeps it tender.

• Drain pickled onion. • Top tortillas with salad, honey-soy beef and quick-pickled onion. • Spoon over garlic aioli and garnish with crushed peanuts to serve.