• Using a vegetable peeler, thinly slice carrot into ribbons. Roughly shred cos lettuce. Thinly slice red onion (see ingredients) and long chilli (if using).
• Discard any liquid from beef strip packaging.
• In a second small bowl, combine the 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 the onion.  TIP: If you're not a fan of pickled onion, you can cook it in step 4 with the beef!

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Remove pan from heat, then return all the beef to the pan. Add the honey and a splash of water, tossing to coat. Cook the onion with the beef if you prefer!

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a second medium bowl, combine carrot, lettuce, a drizzle of olive oil and vinegar. Season.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Drain pickled onion.
• Spread lemony aioli over tortillas, then fill with some salad, Korean-style beef and pickled onion. Top with plant-based kimchi, crispy shallots and chilli. Enjoy!