• Thinly slice celery. Thinly slice pear into wedges. Grate the carrot. • Zest lemon to get a pinch, then slice into wedges. • Finely grate (or crush) garlic. In a medium heatproof bowl, add ginger paste and garlic.

• In a large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lemon juice. Mix well and set aside. TIP: The hot oil will bubble up and 'cook' the ginger and garlic.

• In a medium bowl, combine sweet soy seasoning, the lemon zest and a drizzle of olive oil. Add beef strips and toss to coat. • 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. Transfer to a plate and set aside. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a large bowl, combine shredded cabbage mix, celery, carrot and pear. Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide slaw between bowls. Top with beef strips. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lemon wedges. Enjoy!