• Grate carrot (see ingredients). Thinly slice pea pods and spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil. Little cooks: Take charge by combining the mayo and sriracha!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. In the last minute of cook time, add the honey and soy sauce, turning to coat. Transfer to a plate to rest.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with saltand pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, 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. • Spread some sriracha mayo over each tortilla, then top with some Asian slaw, pea pods and sticky sweet-soy beef. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!