Asian-Style Double Beef & Kimchi Salad Tacos

• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Grate carrot. In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside. Little cooks: Take the lead by tossing the salad!

• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing until browned and cooked through, 1-2 minutes (cooking the beef in batches helps keep it tender). • When beef is almost done, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. TIP: Cover the pan with a lid if the kernels are “popping” out.