Asian Chopped Steak with Wasabi Mayo Slaw

Asian Chopped Steak with Wasabi Mayo Slaw

For the Wasabi-Mayo Slaw:
1/3 cup low-fat mayonnaise
1 1/2 teaspoons wasabi powder
3 cups packaged coleslaw mix
1/2 cup thinly sliced red bell pepper strips
1/4 cup chopped green onions

For the Asian Chopped Steak:
1 pound ground beef (95 percent lean)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic
3 tablespoons reduced-sodium soy sauce (for basting)
4 large romaine or Boston lettuce leaves

To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in a small bowl until blended.
Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly.
Cover and refrigerate until ready to use.

Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly.
Gently shape into four 1/2-inch-thick oval patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees Fahrenheit) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.

Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.