Quick Korean Steak Tacos

• Thinly slice red onion (see ingredients). In a small bowl, combine vinegar, the salt and sugar. Scrunch the 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 chilli. 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. Add beef rump and cook, 2-3 minutes on each side (depending on thickness), or until cooked to your liking. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.