• Finely chop onion. Grate the carrot. Thinly slice radish. • In a small bowl, combine mayonnaise and sriracha. • Discard any liquid from beef strip packaging. Little cooks: Take charge by combining the sauce!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and onion in batches, tossing, until beef is browned and cooked through, 1-2 minutes. Return all beef and onion to the pan. • Add garlic paste and cook until fragrant, 1 minute. • Remove pan from heat, add oyster sauce, the soy sauce, brown sugar and a splash of water to the pan, stir until just combined, 1 minute. Season to taste.

• Meanwhile, combine shredded cabbage mix, radish, carrot, the sesame oil and a drizzle of rice wine vinegar in a medium bowl. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Spread a thin layer of sriracha mayo over tortillas. • Top with some radish slaw and Asian beef strips. • Garnish with cripsy shallots to serve. Enjoy! Little cooks: Take the lead and help build the tacos!