Ingredients
- 1/4 CUP LOW SODIUM SOY SAUCE
- 1/4 CUP RICE WINE VINEGAR
- 2 TBSP HONEY
- 1 TBSP FISH SAUCE
- 1 TBSP CHILI GARLIC PASTE
- 1 TSP TOASTED SESAME OIL
- ZEST AND JUICE OF 1 LIME
- 1 LB BONELESS NEW YORK STRIP STEAK CUT INTO 1/4 INCH STRIPS
- 1/2 CUP MAYONNAISE
- 1-2 TBSP ASIAN HOT SAUCE, SUCH AS SRIRACHA
- 1 CUP SHREDDED GREEN CABBAGE
- 1 MEDIUM CARROT, SHREDDED
- 6 RADISHES, THINLY SLICED
- 8 CORN TORTILLAS
- 1 TBSP OLIVE OIL
- 1/4 CUP FRESH CILANTRO LEAVES
- 1 TBSP SESAME SEEDS, TOASTED
Preparation
Step 1
IN A MEDIUM BOWL, WHISK TOGETHER SOY SAUCE, VINEGAR, HONEY, FISH SAUCE, CHILI GARLIC PASTE, SESAME OIL, AND LIME JUICE AND ZEST. PLACE STEAK IN A 2 GALLON RESEALABLE PLASTIC BAG AND POUR IN MARINADE.
IN A SMALL BOWL COMBINE MAYONNAISE AND HOT SAUCE. SET ASIDE. IN A MEDIUM BOWL, TOSS TOGETHER CABBAGE, CARROT, AND RADISHES. SET VEGETABLES ASIDE.
IN A LARGE NONSTICK SKILLET OVER MEDIUM HIGH HEAT, WARM 2-3 TORTILLAS AT A TIME, ABOUT 1 MINUTE PER SIDE. TRANSFER TO A PLATE AND COVER WITH A CLEAN DISH TOWEL. INCREASE HEAT TO HIGH AND HEAT OLIVE OIL IN SAME SKILLET. ADD STEAK, DISCARDING MARINADE, AND COOK UNTIL SEARED, STIRRING 3-5 MINUTES.
TO ASSEMBLE TACOS, DIVIDE STEAK AMONG 8 SLIGHTLY WARMED TORTILLAS. TOP WITH RESERVED VEGETABLES AND SAUCE, AND SPRINKLE WITH CILANTRO AND SESAME SEEDS.