How to make it

1. Marinate the Steak: In a bowl, mix together the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Minced Garlic, lime juice, honey, and ground black pepper.
2. Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Prepare the Street Corn: Preheat a grill or grill pan over medium-high heat. Grill the corn on the cob, turning occasionally, until charred and cooked through, about 10 minutes. Let the corn cool slightly, then cut the kernels off the cob and place them in a bowl. Mix the corn kernels with the Lee Kum Kee Sriracha Mayo Dressing/Spread, chili powder, crumbled cotija cheese, chopped cilantro, and lime juice. Set aside.
4. Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
5. Assemble the Tacos: Warm the tortillas in a dry skillet over medium heat or in the microwave.
   Place a few pieces of steak onto each tortilla. Top with a spoonful of the street corn mixture. Add some shredded cabbage and sliced green onions. Serve with lime wedges on the side for extra flavor. Enjoy!