• Finely chop garlic. Roughly chop apple. Thinly slice brown onion. • In a small bowl, combine garlic, ginger paste, the soy sauce and honey. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (to ensure it's extra tender once cooked). Season with salt and pepper. Little cooks: Take charge by combining the ingredients for the sauce!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef rump, turning, for 3-6 minutes (depending on thickness), or to your liking. Transfer beef to a plate to rest. • Return onion to pan. Add honey-soy mixture and simmer until heated through, 1-2 minutes. Remove from heat.

• While onion mixture is simmering, combine Japanese style dressing and a drizzle of olive oil in a medium bowl. Add slaw mix, apple and half the mixed sesame seeds. Toss to coat. Set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until heated through.

• Slice beef. • Spread each tortilla with mayonnaise. Fill with a helping of sesame slaw and beef. Top with onion mixture. • Sprinkle with remaining sesame seeds to serve. Enjoy!