Korean-Style Double Beef Tacos

• Thinly slice long chilli (if using). • In a small bowl, combine vinegar and a good pinch of sugar and salt. Add the chilli to pickling liquid. Set aside. • Grate the carrot. Thinly slice capsicum, then set aside. • In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a plate. • Return frying pan over high medium-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 flour tortillas on a plate for 10 second bursts, until warmed through.