Teriyaki Steak Quesadillas

 


Teriyaki Steak Quesadillas

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

8 (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)

Directions

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.

 

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