Salt & Pepper Beef

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• While the veggies are cooking, discard liquid from beef strips packaging. • In a medium bowl, add the salt, Thai seven spice blend, crushed black peppercorns and the plain flour. Stir to combine. • Add beef strips and toss to coat.

• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, pick up beef strips using tongs and shake off any excess flour back into the bowl. • Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. TIP: Add a drizzle more oil if necessary!