• Grate carrot. Thinly slice celery and spring onion. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add slaw mix and celery. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar, soy sauce, sesame oil and a splash of water. Little cooks: Take charge by combining the sauces!

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat. Cook carrot until starting to soften, 2-3 minutes. • Add ginger & lemongrass paste and cook until fragrant, 1 minute. • Add teriyaki sauce mixture, then stir to combine and simmer until slightly reduced, 1 minute.

• While the pork is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Season slaw and toss to combine. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Top tortillas with teriyaki beef and celery slaw. • Drizzle over mayonnaise. • Garnish with crispy shallots and spring onion. Enjoy!