• Finely chop garlic. Thinly slice cucumber into half-moons. Roughly chop baby leaves. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl and set aside. • In a small bowl, combine Korean stir-fry sauce, the vinegar, garlic, ginger paste and a splash of water. Set aside.

• 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. • Return all beef to the pan (along with any resting juices), then add Korean sauce mixture and cook until slightly reduced and fragrant, 1 minute. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add slaw mix to the bowl of toasted sesame seeds, along with cucumber, baby leaves, mayonnaise, the sesame oil and a drizzle of vinegar. Toss to combine and season to taste.

• Divide sesame cucumber slaw between bowls. Top with Korean-style beef. • Garnish with crispy shallots to serve. Enjoy!