Asian Steak Tacos with Creamy Broccoli Slaw

It seems like everyone is doing culinary fusion these days; taking foods from two or more different cultures and mixing them together to make one cohesive dish. I've been wanting to get in on this awhile. Tons of food trucks are doing Asian tacos and this is my own spin on this food fad.

Asian Steak Tacos

2 lbs steak cut for stir fry (you can usually find this already cut in the meat section. If not, just get 2 lbs of skirt steak and cut it into thin slices)
1 cup orange juice
1 TBSP rice wine vinegar
2 TSBP light soy sauce
2 TBSP honey
2 cloves garlic, minced
1 TSBP minced ginger
2 green onions, chopped
1 tsp crushed red pepper flakes
1 tsp ground black pepper
1 TBSP Kosher salt

Place steak in a 9X13 pan. Whisk together all ingredients and pour marinade over meat and cover. Let marinade in fridge for 2-4 hours. After it is done marinating, heat a heavy bottomed pan over medium high heat with 2 TBSP vegetable oil. Cook steak for 3-4 minutes, stirring about halfway through. It should cook quickly because it is thin cut meat. Remove meat from pan and reduce the pan drippings by half and then pour the sauce over the meat. Set aside for assembly.

Creamy Broccoli Slaw

12 ounce package of Broccoli Slaw (in produce section near regular slaw)
1/2 cup mayonnaise
1 TBSP rice wine vinegar
1 tsp Chinese hot mustard
zest and juice of one lime
1 TBSP honey
1 green onion, chopped
1 tsp ground black pepper

In a large mixing bowl, whisk together all ingredients (except slaw) until smooth. Add in the slaw and toss until slaw is coated. Place in fridge until ready to assemble.

Assembly

18-20 corn tortillas, softened
2 green onions, chopped

Take warm and softened tortilla and place cooked steak down the center, topping with slaw and a few fresh green onions. Serve warm.