Combine your beef in a bowl with your salt, cornflour, garlic, ginger and soy sauce. Leave in the fridge to marinate for an hour.
Add your water, sugar, garlic and ginger to a small pan and simmer on a low heat until your sugar has dissolved. Once dissolved, cook for 5 mins until shiny.
Remove a tbsp of your sauce and slake with your cornflour in a small bowl. Pour this mixture into your sauce whilst whisking, then simmer until thickened. Add your vinegar and whisk to combine, then set aside.
Pour your hot water into a medium sized bowl, then add your vinegar and sugar. Stir until dissolved before adding your carrots and radishes. Leave for at least 1 hour until softened.
Heat some vegetable oil in a large wok. Add a handful of your beef and stir fry until crispy and golden. Do this bit by bit so you do not overcrowd the pan, keeping your cooked beef warm to one side.
Once all crisped up, put all your beef back in the pan along with your teriyaki sauce, spring onions and sesame seeds. Stir to combine.
Place a warmed tortilla on a chopping board. Top with some cooked rice, beef, pickled veg and red cabbage.
Roll in the sides of your wrap, then roll up in a cigar shape. Repeat with your remaining ingredients and serve!