In a large bowl, mix together the tamari, sugar, wine, onion, garlic, apple, ginger and black pepper. Add the thinly sliced steak and gently mix to completely coat the meat with the marinade. Add the sesame oil and mix gently again. Refrigerate for 4 hours or overnight.
Make the Chili Garlic Sauce and the Quick Cucumber Kimchi according to the recipe directions.
Heat some oil in a large skillet or wok over high heat. Drain most of the marinade away from the steak and fry the steak (in batches if necessary) in very hot oil for a few minutes until cooked. (Alternately you can grill or broil the steak)
Warm the corn tortillas and assemble the tacos with some shredded cabbage, cooked steak, cucumber kimchi, and chili garlic sauce.
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