• Preheat oven to 240°C/220°C fan-forced.
• Cut parsnip, carrot and potato into bite-sized chunks.
• Place veggies on a lined oven tray and sprinkle with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes. 

• Meanwhile, finely shred cos lettuce (see ingredients). 
• In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• 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 medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• When the veggies have 5 minutes remaining, 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, then add sweet chilli sauce and a splash of water, tossing beef to coat. 
TIP: Cooking the meat in batches over a high heat helps it stay tender

• When the roasted veggies are done, add cos lettuce and a drizzle of vinegar to the oven tray and gently toss to combine.
• Divide sesame veggie toss between plates. Top with sweet chilli beef and drizzle with soy mayo.
• Garnish with slivered almonds to serve. Enjoy!