Before starting, wash and dry all produce. Peel, then thinly slice shallot. Peel, then mince or grate garlic.

Add shallots, carrots, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a large non-stick pan. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1-2 min. Remove pan from heat. Transfer veggies, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully rinse and wipe pan clean.

Heat the same pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Heat the same pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard excess fat. Add garlic and cook, stirring often, until fragrant, 30 sec. Add hoisin and soy sauce, then stir to combine. Season with salt and pepper.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix. Season with salt and pepper, then toss to combine. Drain the pickled veggies. Divide tortillas between plates. Top with beef, some of the salad and some of the pickles. Sprinkle peanuts over top and serve with as much chili garlic sauce as desired. Serve remaining salad on the side.