• Cut cucumber into sticks. • Thinly slice long chilli (if using). • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine the soy sauce, honey and a splash of water.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high 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. • Add honey-soy mixture and cook, tossing, until slightly thickened, 1-2 minutes. TIP: Cooking the meat in batches over high heat helps it stay tender.

• In a large bowl, add cucumber, baby spinach leaves, shredded wombok, sesame dressing and a drizzle of white wine vinegar. • Toss to combine and season to taste.

• Divide wombok salad between bowls. • Top with honey-soy beef and tofu. Spoon over any remaining glaze from pan. • Sprinkle over crunchy fried noodles and chilli to serve. Enjoy!