1 1/2 lbs. flank steak, cut with the grain into large, 3-inch wide pieces
1/3 cup plus 1 Tbsp. soy sauce, divided
2 Tbsp. plus 1 tsp. packed light brown sugar, divided
1 Tbsp. plus 2 tsp. toasted sesame oil, divided
3/4 tsp. ground black pepper
1/3 cup seasoned rice vinegar
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 bag (14 oz.) three-color shredded cabbage blend
1/2 cup coarsely chopped fresh cilantro
3 Tbsp. vegetable oil
8 (6 or 8-inch) flour tortillas or butter lettuce leaves
Topping Options: thinly sliced radishes, garlic chili sauce such as Sriracha