Asian Spiced Beef

• While the rice is cooking, trim and halve green beans. Cut carrot into half-moons. • In a small bowl, combine the honey and soy sauce. • In a second small bowl, combine Japanese dressing and mayonnaise.

Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add green beans and honey-soy mixture and cook, tossing, until tender, 4-5 minutes. • Transfer to a bowl and cover to keep warm.

• Meanwhile, lightly crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add beef strips to the spiced flour mixture, tossing to coat.

Little cooks: Take the lead and help crush the peppercorns!

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. • When the oil is hot, cook beef strips, tossing, in batches (this helps the beef strips stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate.