Before starting, wash and dry all produce. Thinly slice cucumbers into rounds. Peel, then mince or grate garlic.

Add onions, 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 and garlic. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add hoisin-soy sauce and stir to combine. Season with salt and pepper.

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

Drain the pickled veggies. Divide tortillas between plates. Top with beef, cucumber and pickles. Sprinkle peanuts over top and serve with as much chili garlic sauce as desired.