These teriyaki steak quesadillas are filled with teriyaki-marinated, sautéed skirt steak, cheese, and broccoli.
Ingredients
- soy sauce: 0.33333 cup
- Mirin: 0.25 cup
- sake: 0.25 cup
- garlic: 4 clove
- brown sugar: 2 Tbsp
- fresh ginger: 1 tsp (grated)
- Thai chili or bird's eye chili pepper: 1 piece
- skirt steak: 1 pound (cut into bite-size pieces)
- vegetable oil: 1 Tbsp
- 1/2 cups broccoli florets: 1 piece
- (10-inch) flour tortillas: 8 piece
- 1/4 cup shredded quesadilla cheese: 1 piece
- mini bell pepper: 0.33333 cup
- black sesame seeds:
- green onions: (sliced)
- purchased Yum Yum sauce: (optional)
- purchased teriyaki sauce: (optional)
Metric Conversion
Stages of cooking
-
Add soy sauce, mirin, sake, garlic, brown sugar, ginger, and Thai chili to the jar of a blender. Blend on high until smooth. Reserve 2 tablespoons marinade; pour remaining marinade into a resealable plastic bag.
-
Add steak to the resealable bag, close the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
-
Heat oil in a large skillet over medium heat. Remove steak from the marinade, shake off excess, and cook and stir steak in the skillet until browned, about 5 minutes. Discard the remaining marinade.
-
Meanwhile add broccoli to a microwave-safe steamer, and steam in the microwave until tender, about 3 minutes. Roughly chop the broccoli.
-
Remove steak to a plate to keep warm, and drizzle with the 2 tablespoons reserved marinade. Rinse the skillet and dry with a paper towel. Place 1 tortilla in the skillet, and add a 1/8 portion each of cheese, steak pieces, broccoli, and bell pepper to tortilla. Fold tortilla in half. Press down with a spatula, and cook until tortilla begins to brown and cheese melts, about 3 minutes. Carefully turn quesadilla over; cook until browned on the other side, about 3 minutes more. Repeat with remaining ingredients.
-
Cut quesadillas into wedges. Sprinkle with black sesame seeds and green onions; serve with Yum Yum sauce and teriyaki sauce, if desired.
