Korean-Style Beef Tacos

• Thinly slice red onion (see ingredients). In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to pickling liquid. Add just enough water to cover onion. Set aside. • Grate carrot. Shred cos lettuce (see ingredients). Thinly slice long red chilli (if using). • In a second medium bowl, combine carrot, lettuce and some chilli (reserve some for garnish!). Season with salt and pepper. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.