2poundsflank or skirt steak, cut into thin 1/4-inch slices across the grain
1-2tablespoonsoil, for cooking
Quick Slaw:
4cupsshredded napa, red or green cabbage
1cupshredded or grated carrots
1cupchopped cucumbers
¼ to ½cupchopped fresh cilantro
2tablespoonslime juice
2tablespoonssoy sauce
2tablespoonsoil, like avocado or olive oil
Salt and pepper
Sriracha, to taste
Sauce to End All Sauces:
½cupsour cream
½cupmayonnaise
3tablespoonsfresh lime juice
1teaspoonsriracha sauce
1teaspoongarlic powder
For serving:
Corn or flour tortillas
Avocado slices
Fresh lime wedges
Instructions
For the beef, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours.
When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Dump in the steak and marinade and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook in a single layer and then repeat with remaining beef. Remove the steak from the pan to a plate or dish and simmer any remaining sauce in the pan until caramelized and slightly thickened. Pour the sauce over the beef.
For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices (optional), and serve with fresh lime wedges (also optional).
Notes
For a Grilling Option: leave the steak whole/unsliced and marinade. Grill the steak to desired doneness, let rest for 10-15 minutes, slice thinly across the grain. Pour marinade into a pan and simmer on the stove for 10-15 minutes (add a couple teaspoons of cornstarch prior to simmering for a thicker sauce). Serve sliced steak with the sauce.Slaw: we like to load our tacos up with the slaw. Like, lots of it. If you don't think you'll pile on as much and don't want leftovers, you could halve the slaw ingredients.