Korean-Style Beef Tacos

Grate the carrot (see ingredients). Thinly slice the cucumber into thin strips (or half-moons if you prefer). Shred the cos lettuce (see ingredients).

In a medium bowl, combine the carrot, cucumber and cos lettuce. 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.

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.