• Grate carrot (see ingredients). Thinly slice pea pods and spring onion. • SPICY! Use less sriracha if you're sensitive to heat! 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. TIP: Leave out the sriracha from the kid's portion!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add the honey and soy sauce, tossing to combine, 1 minute. Remove pan from heat. TIP: Cooking the meat in batches over high heat helps it stay tender

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of the vinegar and sesame oil in a second medium bowl. Season with salt and 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!

• 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! Little cooks: Take the lead and help build the tacos!