Beef Teriyaki Crisps with Wasabi Mayonnaise

Beef Teriyaki Crisps with Wasabi Mayonnaise Recipe
Photo: Oxmoor House
Prepare the mayonnaise mixture and cook the steak up to a day in advance. There's no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature.


12 servings (serving size: 2 topped crisps)

Recipe from

Oxmoor House

Nutritional Information

Calories 71
Fat 2.6 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 7.1 g
Fiber 0.0 g
Cholesterol 7 mg
Iron 0.3 mg
Sodium 166 mg
Calcium 3 mg


1/4 cup fresh orange juice
1/4 cup lower-sodium soy sauce {Check for Gluten}
2 tablespoons mirin (sweet rice wine)
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
1/2 pound flank steak, trimmed
Cooking spray
1/2 cup reduced-fat mayonnaise
2 teaspoons wasabi paste
2 teaspoons rice vinegar
24 baked gluten-free rice crackers
Fresh chive pieces (optional)


1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

2. Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.

3. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.


Mirin is a kind of Japanese rice wine similar to sake but with a lower alcohol content. It's a clear, gold liquid that adds a mild sweetness to dishes and a slight sheen to meats, fish, and shellfish.