Honey-Soy Beef Tacos with Speedy Pickled Onion & Crushed Peanuts

While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and 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. Roughly chop the baby spinach leaves. Thinly slice the long green chilli (if using). In a second medium bowl, combine the carrot, baby spinach 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.