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Asian Beef Tostadas

3/4 cup Soy Vay Veri Veri Teriyaki Sauce
 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.

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