2 teaspoons chili garlic sauce (or Sambal)
2 teaspoons sesame oil
1 1/2 pounds flank steak
Vegetable Oil (for frying)
4 large egg roll wrappers
4 cups of the 3-color deli Coleslaw
1/4 cup cashew pieces
1/2 cup (give or take) Trader Joe’s Asian Style Spicy Peanut Vinaigrette
Sliced Green Onions
Chopped fresh cilantro leaves
In a small bowl stir together the teriyaki sauce, chili garlic sauce and sesame oil in a medium bowl. Place flank steak in a zip-loc baggie and pour marinade over flank steak. Place in refrigerator for at least 6 hours or overnight. When ready to assemble the tostadas, grill the flank steak until you just pink in the middle (I usually go about 4-5 minutes each side, depending how thick the steak is). Allow steak to rest. Slice steak on a diagonal going against the grain of the meat. Then cut into small bite-sized pieces.
Heat about 1/4 inch vegetable oil in a large skillet until very hot. Cook egg roll wrappers for a few minutes or until golden brown and crisp, turning once or twice. Drain on paper towels.
In a small bowl mix together the coleslaw, cashew pieces and the Trader Joe’s Spicy Peanut Vinaigrette.
Assemble the tostadas. Place an egg roll onto 4 plates, top each with 1 cup the coleslaw mixture, beef and garnish with the green onions and cilantro.