These teriyaki steak quesadillas are filled with teriyaki-marinated, sautéed skirt steak, cheese, and broccoli.
Teriyaki Steak Quesadillas
These teriyaki steak quesadillas are filled with teriyaki-marinated, sautéed skirt steak, cheese, and broccoli.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 4 cloves garlic
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 1 Thai chili or bird’s eye chili pepper
- 1 pound skirt steak cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 1/2 cups broccoli florets
- 10- inch flour tortillas
- 1 1/4 cup shredded quesadilla cheese
- 1/3 cup mini bell pepper
For Garnish (optional):
- black sesame seeds
- sliced green onions
- purchased Yum Yum sauce optional
- purchased teriyaki sauce optional
Instructions
- 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.
