Honey-Soy Beef Tacos

While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the beef!

While the onion is pickling, grate the carrot (unpeeled). Thinly slice the long green chilli (if using). In a second medium bowl, combine the carrot, cos lettuce mix and chilli. Season with salt and pepper and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: You can cook the onion with the beef if you prefer.

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.