Korean Steak Taco's

adapted by There's Always Thyme to Cook
Source: For the Love of Cooking from a recipe in Gourmet

1 lb of flank steak, cut against the grain into bite sized pieces or sliced thin
2 tablespoons soy sauce
2 tablespoons sugar
3 cloves of garlic, minced
2 teaspoons sesame oil
3 teaspoons water
1 teaspoon rice wine vinegar

Salad Dressing:
1 1/2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sesame oil
1/8 teaspoon sugar
1/2 teaspoon rice vinegar

1 1/2 cups of broccoli slaw
1 cup of napa cabbage, chopped finely
1/4 cup red onion, sliced thin
1/4 cup shredded carrots

small whole wheat flour tortillas
Sriracha sauce
avocado, diced
2 green onions, sliced thin, green and white parts
lime wedges

Combine the soy sauce, sesame oil, water, vinegar, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces or very thin slices. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, vinegar and sugar together in a small bowl to make the salad dressing. Whisk until well combined. Set aside.

Heat a grill pan or skillet over medium high heat. Drizzle a bit of olive oil in the pan. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside.

Toss the broccoli slaw and Napa cabbage together with the red onion and shredded carrots. Drizzle about 2 tablespoons of salad dressing on the salad and toss to coat evenly. Add more if needed.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to soften them up. Place some of the slaw in the tortilla and top with steak. Add avocado if you like. Top with some Sriracha sauce and a squeeze of lime. Serve.