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Teriyaki Steak Quesadillas
Teriyaki Steak Quesadillas
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious teriyaki steak quesadillas loaded with juicy skirt steak, melty cheese, and crisp broccoli.
Ingredients:
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 4 cloves garlic
  • 2 tablespoon brown sugar
  • 1 teaspoon freshly grated ginger
  • 1 Thai chili or bird’s eye chili pepper
  • 1 pound skirt steak, cut into bite-sized pieces
  • 1 tablespoon vegetable oil, or as needed
  • 1 1/2 cups broccoli florets
  • 8 burrito-size tortillas
  • 1 1/4 cup quesadilla cheese
  • 1/3 cup sliced mini bell pepper
Instructions:
  • Combine soy sauce, mirin, sake, garlic, brown sugar, ginger, and Thai chili in a blender. Blend until smooth. Set aside 2 tablespoons of the marinade and transfer the rest to a resealable plastic bag.
  • Place the steak in a resealable bag, seal it, and let it marinate in the refrigerator for a minimum of 30 minutes or overnight.
  • In a large skillet over medium heat, heat oil. Remove steak from marinade, shake off excess, and cook, stirring occasionally, until steak is browned, around 5 minutes. Dispose of the extra marinade.
  • Steam broccoli in a microwave-safe steamer until tender, about 3 minutes. Roughly chop the broccoli.
  • Transfer the steak to a plate to keep warm, then drizzle with the reserved 2 tablespoons of marinade. Clean the skillet and pat it dry. Place a tortilla in the skillet, add 1/8 of the cheese, steak, broccoli, and bell pepper to one side of the tortilla. Fold the tortilla in half, press down with a spatula, and cook until it browns and the cheese melts, approximately 3 minutes. Flip the quesadilla carefully and cook until the other side is browned, about 3 more minutes. Repeat with the rest of the ingredients.
  • Slice quesadillas into triangles, then garnish with black sesame seeds and chopped green onions. Serve alongside Yum Yum sauce and teriyaki sauce, if preferred.

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