• Finely chop garlic. • In a medium bowl, combine garlic, the soy sauce, honey and sesame seeds (see ingredients). Add beef strips and toss to coat. Set aside to marinate. TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.

• Thinly slice pear. Roughly chop coriander.

• In a second medium bowl, combine pear, baby leaves, Asian slaw mix, garlic aioli and a drizzle of white wine vinegar. Season with salt and pepper and toss to coat. Set aside. Little cooks: Kids can help toss the salad!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When the oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps keep it tender.

• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Bring everything to the table to serve. • Top tortillas with some rainbow slaw and Korean-style sesame beef. • Garnish with coriander to serve. Enjoy! Little cooks: Take the lead and help build the tacos!