• Thinly slice radish and cucumber. Finely chop celery. • Drain the sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce (see ingredients) and toss beef to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender

• Meanwhile, add shredded cabbage mix to the charred corn, along with radish, celery, cucumber, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.

• Divide rainbow slaw between bowls. • Top with glazed beef. • Spoon any remaining sweet chilli glaze over beef to serve. Tear over coriander to garnish. Enjoy!