• 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 until serving. 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.