• Finely chop garlic.
• In a large bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey.
• Add beef strips, tossing to coat. Set aside. 
Little cooks: Take charge by combining the marinade and tossing the beef!

• Thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good pinch of sugar and salt. 
Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough 
water to just cover onion. Set aside.
• Meanwhile, grate carrot. Drain sweetcorn.
• In a second large bowl, combine mixed salad leaves and carrot. Season with salt
and pepper. Toss to coat. Set aside. 

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 
4-5 minutes. Transfer to a medium bowl and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, 
cook beef strips in batches, tossing until browned and cooked through, 
1-2 minutes (cooking the beef in batches helps keep it tender).
• When beef is almost done, microwave mini flour tortillas on a 
microwave-safe plate in 10 second bursts, until warmed through. 
TIP: Cover the pan with a lid if the kernels are ‘popping’ out. 

• Drain pickled onion.
• Spread the mayonnaise over the base of the tortillas, then fill with salad, 
Asian-style beef, corn and pickled onion.
• Sprinkle over crispy shallots to serve. Enjoy! 
Little cooks: Take the lead and help build the tacos!