• Grate carrot (see ingredients). Thinly slice cucumber into half-moons.
• In a small bowl, combine garlic aioli 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 garlic aioli 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 garlic aioli over each tortilla, then top with some Asian slaw, cucumber and sticky sweet-soy beef.
• Serve with any remaining sriracha garlic aioli. Enjoy!