Slice the sirloin steak into thin strips. In a small bowl, combine soy sauce, ginger, brown sugar, garlic and sesame oil. Add in the sirloin steak, give it a good stir, cover and refrigerate for one hour.

Meanwhile, mix together shredded cabbage with the juice from the orange. Set aside.

Once steak is marinated, heat 2 tablespoons of olive oil in a pan over medium-high heat. Let the oil get warm, then add the steak. Allow it to sit, undisturbed for a couple minutes to get a good caramelization on the steak. Turn, and cook another minute or two, until desired doneness. Set aside and keep warm.

Use the same pan you cooked the steak in to warm up the corn tortillas. Just 20 - 30 seconds on each side should do. You're warming it and making it pliable, but not crunchy.

Pile the shredded cabbage on the tortillas, followed by the Korean BBQ steak, and top with a drizzle of sriracha.