Tortillas:

1. In a large bowl, mix 3 cups cake flour, 1 tsp salt, and 1 tsp baking powder. Make a well in the center.
2. Slowly pour in 1/2 cup canola oil and 1 cup water, mixing as you go until a dough ball forms.
3. Turn it onto a lightly floured surface and knead until smooth.
4. Divide into 8–16 portions (add a pinch more flour if sticky).
5. Cover dough balls with a kitchen towel and let them rest for 15 minutes.
6. Heat a cast-iron or heavy-based pan over medium heat.
7. Roll out one ball at a time into a thin, roughly circular tortilla using a rolling pin (or tortilla press if you’ve got one).
8. Cook each tortilla for 2–3 minutes per side until golden blisters appear. Reduce the heat if they blacken.
9. Stack cooked tortillas on a plate and cover to keep them soft and warm.

Teriyaki sauce & Beef:

1. In a bowl, mix 2 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 cup sugar, 1 tbsp cornflour, and 1 tbsp sesame oil.
2. Marinate thin beef strips in the sauce for a few minutes.
3. Stir-fry the beef until the sauce thickens slightly, then set aside.

Veggie mix:

1. In another bowl, mix grated carrot, red bell pepper strips, and 1 tbsp mustard.
2. Optional Beef balls:
3. Combine 250 g minced beef, 2 tbsp breadcrumbs, 1 egg, and some grated carrot.
4. Shape into small balls and fry until golden. Drain on a kitchen towel.

Assemble the Tortillas:

1. Take a tortilla, layer it with the carrot and bell pepper mix.
2. Add beef balls (or teriyaki beef), cherry tomatoes, avocado cubes, chopped chilies, spring onion, and drizzle extra mustard if you like.
3. Sprinkle sesame seeds over teriyaki beef tortillas.
4. Serve warm.