• Wash and dry produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until slightly softened, 2-3 minutes. • Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in 21/2 TBSP sweet soy glaze (5 TBSP for 4 servings) and 1/2 tsp sugar (1 tsp for 4). (TIP: Be sure to measure the sweet soy glaze—we sent more.) Cook until everything is coated and glaze has thickened, 1-2 minutes. Remove from heat. Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for beef. Cook, stirring occasionally (no need to break into pieces!), until opaque and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with beef stir-fry and slaw (draining first). Top with Sriracha mayo, crispy fried onions, and remaining cilantro. Serve. Shrimp are fully cooked when internal temperature reaches 145°.