In a large airtight plastic bag mix sirloin steak, soy sauce, brown sugar, sesame oil, garlic and rice vinegar. Massage together and into the meat.
Marinate in the refrigerator for a minimum of one hour, but up to over night. While the meat marinates, chop and prepare the veggies.
In a small food processor or using an immersion blender, blend together mayonnaise, chipotle peppers and salt. If you do not have either of these, finely chop chipotle peppers and whisk together. It will not be as smooth, but will taste the same. Cover and refrigerate until ready to assemble.
Fill a medium saucepan half way with water and bring to a boil. Add apple cider vinegar, cabbage, onions, carrots and cucumber. Boil for 2 minutes, just long enough to soften, but not long enough for the veggies to be mushy. Remove and strain.
In a medium mixing bowl, toss vegetables with rice vinegar and sesame seeds. Set aside until ready to assemble.
About 15 minutes before you are ready to eat, heat a large frying pan over medium-high heat. Coat well with cooking spray. Remove sirloin from marinade, discard of remaining marinade.
Add to hot pan, tossing over 30 seconds or so. Due to the sirloin being so thin, it will cook quickly. For medium rare, it will only take 2-5 minutes. Time more or less depending on your choice of wellness.
Preheat oven to 350 degrees and prepare 12 large pieces of aluminum foil. Assemble each taco with all ingredients. Wrap tightly in aluminum foil. Lay in a single file layer on a large cookie sheet. Heat for 5 minutes. Remove and serve by unwrapping aluminum foil, no utensils needed!
Enjoy your Korean Beef Tacos!
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