Jordan Andino-Tri-Tip Sandwich with Soy Glaze and Thai Coleslaw

Name: Jordan Andino-Tri-Tip Sandwich with Soy Glaze and Thai Coleslaw
Ingredients: 8 ounces Beef Tri-Tip Sirloin (8" long, 2" wide, 1" thick); 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 lemons, juiced; Salt; pepper; 4 hoagie rolls (10-inch); 2 cans (12-ounces each) Garbanzo beans, drained, saving liquid from can (aqua fava); 1/4 cup olive oil, plus 3 tablespoons for bean puree; 1 large egg; 5-Spice Mix: 1 tsp each of granulated sugar, ground cinnamon, garlic powder, chili powder and cumin; 1/2 cup Calamansi honey; 1/2 cup soy sauce; 1 1/2 lemons, juiced; 1 1/2 tablespoons mayonnaise; 1 1/2 tablespoons granulated sugar; 3 cups thinly shredded Napa Cabbage; 1 cup julienned carrots; 1 1/2 Thai chiles, minced

www.beefitswhatsfordinner.com

Savor the flavor of Jordan Andino's Tri-Tip Sandwich, topped with honey glaze and Thai coleslaw, served on a toasted hoagie roll. Perfect for beef lovers!

View full recipe on www.beefitswhatsfordinner.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.beefitswhatsfordinner.com.

Share this recipe:

Cooking tools:

Oven
Stove
Chef's knife
Cutting board
Mixing bowl
Saucepan
Baking sheet
Parchment paper
Whisk
Measuring cup
Measuring spoon
Spatula
Tongs
Plate

Ingredients

8 ounces Beef Tri-Tip Sirloin (8" long, 2" wide, 1" thick)
1 tablespoon garlic powder
1 tablespoon onion powder
2 lemons, juiced
Salt
pepper
4 hoagie rolls (10-inch)
2 cans (12-ounces each) Garbanzo beans, drained, saving liquid from can (aqua fava)
1/4 cup olive oil, plus 3 tablespoons for bean puree
1 large egg
5-Spice Mix: 1 tsp each of granulated sugar, ground cinnamon, garlic powder, chili powder and cumin
1/2 cup Calamansi honey
1/2 cup soy sauce
1 1/2 lemons, juiced
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons granulated sugar
3 cups thinly shredded Napa Cabbage
1 cup julienned carrots
1 1/2 Thai chiles, minced