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
- 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)
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Directions
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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.
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Add steak to the resealable bag, close the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
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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.
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Meanwhile add broccoli to a microwave-safe steamer, and steam in the microwave until tender, about 3 minutes. Roughly chop the broccoli.
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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.
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Cut quesadillas into wedges. Sprinkle with black sesame seeds and green onions; serve with Yum Yum sauce and teriyaki sauce, if desired.
Nutrition Facts (per serving)
| 632 | Calories |
| 23g | Fat |
| 72g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 632 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 8g | 42% |
| Cholesterol 50mg | 17% |
| Sodium 1225mg | 53% |
| Total Carbohydrate 72g | 26% |
| Dietary Fiber 5g | 18% |
| Total Sugars 7g | |
| Protein 30g | 59% |
| Vitamin C 35mg | 39% |
| Calcium 188mg | 14% |
| Iron 6mg | 32% |
| Potassium 529mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
