In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, red pepper flakes, and green onions. Whisk it together until well mixed. 🥣

Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl and let it marinate in the refrigerator for 1 to 2 hours (or overnight for maximum flavor). ⏱️

While the beef is marinating, prepare your taco toppings. 🥗

Shred the cabbage and carrots into matchstick sizes.

Slice the avocado and lime into wedges.

Chop cilantro, and set aside.

Heat a grill or skillet over medium-high heat. Add a drizzle of oil to prevent sticking.

Remove the beef from the marinade, letting excess marinade drip off. Discard any remaining marinade.

Cook the beef in the skillet for 3-4 minutes on each side or until cooked to your desired doneness. Make sure to avoid overcrowding the pan; you may need to cook in batches. 🥩

In a small bowl, mix the mayonnaise, Sriracha, and lime juice until smooth. Adjust the Sriracha to your preferred spice level. 🌶️

Heat the tortillas in a dry skillet or directly over the flame for a few seconds on each side until warm and pliable. 🌮

To assemble, add a generous portion of cooked beef to each tortilla. 🍖

Top with shredded cabbage, carrots, avocado slices, and cilantro. Drizzle with the spicy mayo, and serve with lime wedges on the side for squeezing over the top. 🍋💧