Asian Beef Wraps with Hoisin and Sesame Slaw

Steps

1. oven to 200°C.
2. Pat beef dry with paper towels, slice into 1-2cm-thick strips and set aside. In a shallow bowl, combine flour, salt and Asian spice blend. Set aside.
3. Wrap tortillas in foil and place in oven for about 10 minutes, until warmed through.
4. Thinly shred cabbage until you have about 3 cups worth; thinly slice red onion; thinly slice baby bok choy; peel and grate carrot. Combine all sesame slaw ingredients in a large bowl and season to taste with salt and pepper. Set aside.
5. Heat a drizzle of oil in a large fry-pan on high heat. Toss beef strips in flour mix, shaking off excess as you go. Cook beef, in batches, for about 1 minute, until browned. Remove from pan and set aside. Wipe pan clean between batches and add more oil as needed.
6. Wipe pan clean and return to a high heat with a drizzle of oil. Cook brown onion for 2-3 minutes, until softened. Return beef to pan and cook for a further 1 minute, tossing regularly, until combined and heated through. Season to taste with salt and pepper.
7. fill tortilla wraps with plenty of sesame slaw and Asian beef. Drizzle with hoisin sauce, sprinkle over spring onions and serve any remaining sesame slaw on the side.