• Finely chop onion (see ingredients) and garlic. Grate carrot. • In a small bowl, combine teriyaki sauce, the white wine vinegar and brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid and just enough water to cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster! Little cooks: Kids can help with pickling the cucumber.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Return pan to high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes, then add garlic and cook until fragrant, a further 1 minute. • Add teriyaki sauce mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Pour over beef rump. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil in a large bowl. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Slice beef rump. Drain pickled cucumber. • Top each tortilla with slaw, teriyaki beef and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise to serve. Enjoy!