Beef Teriyaki Crisps with Wasabi Mayonnaise

Prepare the Wasabi mayonnaise 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.

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Author: My Recipes
Prep Time: 1440
Cook Time: 6
Total Time: 24 hours 6 minutes

Ingredients

Scale

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 mayonnaise
2 teaspoons Wasabi paste
2 teaspoons rice vinegar
24 baked rice crackers
Fresh chive pieces (optional)

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Instructions

To prepare the steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 24 hours, turning occasionally.
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.
Combine mayonnaise, Wasabi paste, and rice vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each rice crackers. Divide steak evenly among rice crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.

Nutrition

Serving Size: 12

Find it online: https://goingmywayz.com/beef-teriyaki-crisps-wasabi-mayonnaise/