Korean Beef Tacos

While the beef is marinating, thinly slice the red onion (see ingredients list). In a small bowl, combine the onion, vinegar, water (see ingredients list), salt (see ingredients list) and sugar. Stir to coat the onion in the liquid and set aside until just before serving. TIP: If you don't like pickled onion you can cook it all in step 4 with the beef.

While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce. Thinly slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce and chilli (if using). TIP: Some like it hot but if not, just hold back on the chilli. Season with a pinch of salt and pepper and toss to coat. Set aside.

Heat a drizzle of olive oil in a medium frying pan over a high heat. Once hot, add 1/2 the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: You can cook the red onion with the beef if you like.

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, or until warmed through.

Just before serving, drain the liquid from the pickled onions.