Please, don’t faint. I know it has been a while since I have posted a new recipe. Life has served up a big bowl of crazy for me lately….leaving my poor blog unattended and unloved. But I am baaaack! I am back with an easy and delicious week night meal. You can serve these as Asian Tostadas, or amp up the coleslaw and crumble the fried egg roll wrappers on top like a crouton and serve as a salad OR you could even use the small egg roll wrappers and bake them in mini muffin tins, then fill the mini wontons with the coleslaw and beef for a fun and hearty appetizer. I also love recipes like this one that use pre-made store bought items. No one will ever know what little effort these fun Asian Beef Tostadas are to make. All they will notice is the amazing flavors.
Let’s get started…. I have never used the Veri Veri Teriyaki marinade before, but I have to tell you I am SOLD! I marinated my flank steak overnight.
Here is another little gem of a product. This has to be the best Asian dressing I have found. You can find it in the refrigerated section of Trader Joe’s. Yummy!! While the flank steak is grilling toss together the Asian Style Spicy Peanut Vinaigrette with the coleslaw and then toss in the cashews. Set aside. Chop the cilantro and green onions. Fry up the egg roll wrappers and allow them to drain on paper towels. Let the flank steak rest for about 5 minutes. Cut the flank steak at a diagonal, against the grain into strips, then cut into bite-sized pieces. Assemble the tostadas by placing 1/4 of the coleslaw mixture onto the fried egg roll wrapper, top with the beef and garnish with the cilantro and green onions. I think you are going to like this fun, new dish!
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. Serves 4.