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1
Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
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2
Slice the flank steak, against the grain, into small bite size pieces.
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3
Place the meat into the marinade.
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4
Refrigerate for 2 to 24 hours.
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5
DRESSING:
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6
Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
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7
Whisk until well combined; set aside to let flavors mingle.
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8
Heat a grill pan over medium high heat.
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9
Coat with cooking spray.
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10
Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
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11
Remove from the grill pan and set aside.
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12
Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
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13
Pour the reduced marinade onto the cooked beef and toss to coat evenly.
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14
Chop the romaine lettuce and the napa cabbage finely.
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15
Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste.
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16
Toss to coat evenly.
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17
Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
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18
Place some of the meat into the tortilla followed by the salad.
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19
Top with some sriracha sauce.
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20
Serve the tacos with lime wedge and eat immediately.
