Korean Beef Wraps with Asian Inspired Coleslaw

Preheat the oven to 120C.

Peel and finely chop the garlic and ginger.

Slice the spring onion across a diagonal.

Peel and grate the carrots.

Shred the cabbage into thin slices.

Thinly slice the red capsicum.

In a bowl mix together the brown sugar, soy sauce and rice vinegar.

Heat the oil over high heat in a wok/large pan.

Add the garlic and ginger and fry until fragrant and slightly golden.

Add the mince and continue to cook until browned.

Add the capsicum and stir through the mince mixture.

In another bowl, mix together the carrot, cabbage and the spring onion.

In a small bowl mix together the cornstarch with a small splash of water. Stir until a smooth, thin paste forms.

Place the tortillas in the oven to warm.

When the mince is just about cooked, pour in the soy mixture and stir through.

Slowly add a the cornstarch slurry while stirring. Stop when the sauce thickens.

Remove the tortillas from the oven and distribute among serving plates.

Distribute the cabbage mixture atop the tortillas.

Serve the korean beef mixture atop the asian slaw.

Sprinkle with sesame seeds and serve.