• Grate carrot. Thinly slice radish. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine oyster sauce, the brown sugar and soy sauce. Little cooks: Older kids can help grate the carrot under adult supervision.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. • Add the oyster sauce mixture and toss until beef is coated, 1-2 minutes. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! 

• Slice beef. • Bring everything to the table to serve. Fill tortillas with some creamy slaw, radish and soy-glazed beef. Enjoy! Little cooks: Kids can help assemble the tacos!