• 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 2½ TBSP sweet soy glaze (5 TBSP for 4 servings) and ½ 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°.***