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Beef Teriyaki Crisps with Wasabi Mayonnaise

Photo: Photo: Beck Luigart-Stayner
Yield 12 servings (serving size: 2 topped crisps)
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.


  • Steak:
  • 1/4 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons honey
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 pound flank steak, trimmed
  • Cooking spray
  • Remaining ingredients:
  • 1/2 cup reduced-fat mayonnaise
  • 2 teaspoons wasabi paste
  • 2 teaspoons rice vinegar
  • 24 baked rice crackers
  • Fresh chive pieces (optional)

Nutrition 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

How to Make It

  1. To prepare steak, 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.