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

• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.

• When the veggies have 5 minutes remaining, heat a large frying pan over 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 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 baby leaves 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 crushed peanuts to serve. Enjoy!