• Grate carrot (see ingredients). Thinly slice cucumber into half-moons.
• SPICY! Use less sriracha if you're sensitive to heat! 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.

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 saltand pepper.
• Microwave mini flourtortillas 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 garlic-sriracha aioli over each tortilla, then top with some Asian slaw, cucumber and sticky sweet-soy beef.
• Serve with any remaining garlic-sriracha aioli. Enjoy! 

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