Thinly sliced ribeye marinated in a sweet and savory pear-soy sauce, topped with quick-pickled cucumbers and sriracha mayo.
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In a large bowl, whisk together the soy sauce, grated Asian pear, brown sugar, sesame oil, and minced garlic to create the marinade.
Add the thinly sliced ribeye to the marinade, ensuring every piece is coated, and refrigerate for at least 30 minutes.
Prepare the quick-pickled cucumbers by tossing the sliced cucumbers with rice vinegar and a pinch of salt; let sit in the fridge while the meat marinates.
Whisk together the mayonnaise and sriracha in a small bowl to create the spicy mayo topping.
Heat a large cast-iron skillet or wok over high heat with a splash of oil until smoking.
Sear the beef in small batches to ensure it browns and caramelizes rather than steaming, cooking for about 2-3 minutes per batch.
Warm the corn tortillas on a dry griddle or over an open flame until soft and slightly charred.
Assemble the tacos by placing a generous portion of beef on each tortilla, topped with pickled cucumbers, a drizzle of sriracha mayo, and fresh cilantro.
