Beef Teriyaki Crisps with Wasabi Mayonnaise

Photo: Photo: Beck Luigart-Stayner

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.

Yield: 12 servings (serving size: 2 topped crisps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 7.1g
  • Fiber: 0.0g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 166mg
  • Calcium: 3mg

Ingredients

  • 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)

Preparation

  1. 1. To prepare steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
  2. 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. 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.
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