Speedy Korean Beef Tacos

While the beef is marinating, finely slice the red onion (use suggested amount). TIP: If you have a mandolin, feel free to use it to slice the onion extra thin. In a small bowl, combine the onion, vinegar, water (check ingredients list of the amount), salt (use suggested amount) and sugar. Stir to coat the onion in the liquid and set aside until just before serving. TIP: If you don't like raw onion you can cook it all in step 4 with the beef

While the onion is pickling, grate the carrot (unpeeled). Finely slice the cos lettuce. Finely slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce, chilli (if using) in a second medium bowl. Season to taste with a pinch of salt and pepper and toss to coat. Set aside

Heat a drizzle of olive oil in a medium frying pan over a high heat. Once hot, add 1/2 of the beef strips and cook for 3-4 minutes, or until browned and cooked through. Set aside on a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat stops it from stewing in the pan and ensures a tender result. TIP: You can cook the red onion with the beef if you like.

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, or until warmed through. Just before serving, drain the liquid from the pickled onions.