• Grate the carrot (see ingredients). Thinly slice cucumber into sticks. Finely chop garlic. • In a small bowl, combine mayonnaise and sriracha. Set aside. • In a medium bowl, combine beef strips, garlic and a drizzle of olive oil. Little cooks: Take charge by combining the mayo and sriracha!

• 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 the beef to the pan, then add the oyster sauce, honey and soy sauce, tossing to combine, 1 minute. Remove from heat.

• Meanwhile, add shredded cabbage mix, carrot and a drizzle of rice wine vinegar and sesame oil to a second medium bowl. Season with salt and pepper. Toss to combine and set aside. • 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!

• Spread some sriracha mayo over each tortilla, then top with some Asian slaw, cucumber and sticky sweet-soy beef. • Tear over coriander. Serve with any remaining sriracha mayo. Enjoy!