• Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Halve lime. • In a small bowl, combine cucumber, juice from lime halves, and a pinch of salt. Set aside to pickle. • Roughly chop peanuts.

• In a large bowl, combine mayonnaise and chili sauce. • Add cabbage and toss to coat. Season with salt and pepper.

• Pat diced steak* dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Reduce heat to medium, then pour in sweet soy glaze. Cook until glaze has thickened, 1-2 minutes. Taste and season with salt and pepper. Turn off heat.

• While steak cooks, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with steak, slaw, pickled cucumber (draining first), and peanuts. Serve.