Start by whisking together sesame oil, garlic, ginger, soy sauce, brown sugar, black pepper, and hot water in a large bowl. This fragrant mixture combines savory, sweet, and umami flavors to tenderize the steak. Thinly slice your steak against the grain and toss it well with the marinade. Cover and refrigerate for at least four hours, or overnight for the most flavorful results.

When you’re ready, heat a large, heavy skillet over high heat. It’s hot enough when a drop of water instantly sizzles and evaporates. Add the marinated steak in small batches to avoid overcrowding. Sear without stirring for a couple of minutes to achieve caramelization, then sauté until fully cooked and the sauce thickens beautifully. The sugars in the marinade will create a delicious, sticky glaze.

For the slaw, shred purple cabbage thinly and set aside. This adds a delightful crunch to your tacos. Next, whisk together sour cream, mayonnaise, garlic powder, Sriracha, and lime juice to make the creamy taco sauce. Optional tip: transfer it into a sandwich bag, and snip the corner to drizzle the sauce evenly.

Directly toast your flour tortillas over gas stove flame, or on a dry hot skillet until lightly charred and warm. Keep them warm, wrapped in a clean dish towel, to maintain their softness.

Now comes the fun part! Lay a slice of warm tortilla on a plate. Add a generous layer of caramelized beef, top with purple cabbage, a few sprigs of cilantro, and a slice of avocado. Drizzle with as much Sriracha-lime crema as you’d like. Serve immediately with lime wedges for an extra burst of freshness.