• Finely chop garlic. Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine the oyster sauce, brown sugar and soy sauce. Little cooks: Older kids can help grate the carrot under adult supervision.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Add garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and stir until the beef is coated, 1-2 minutes. • While the beef is cooking, 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! TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Bring everything to the table to serve. Fill tortillas with some creamy slaw, cucumber and Asian-style beef. • Sprinkle with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the shallots!