These teriyaki steak quesadillas are filled with teriyaki-marinated, saut?ed skirt steak, cheese, and broccoli.
Ingredients
For Garnish (optional)
- sesame seeds
- green onions
- Yum Yum sauce (optional)
- teriyaki sauce (optional)
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 4 cloves garlic
- 2 tablespoons brown sugar
- 1 teaspoon 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 quesadilla cheese
- 1/3 cup mini bell pepper
Directions
Step 1
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.
Step 2
Add steak to the resealable bag, close the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
Step 3
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.
Step 4
Meanwhile add broccoli to a microwave-safe steamer, and steam in the microwave until tender, about 3 minutes. Roughly chop the broccoli.
Step 5
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.
Step 6
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 632 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat8g | 42% |
Cholesterol50mg | 17% |
Sodium1225mg | 53% |
Total Carbohydrate72g | 26% |
Dietary Fiber5g | 18% |
Total Sugars7g | |
Protein30g | |
Vitamin C35mg | 177% |
Calcium188mg | 14% |
Iron6mg | 32% |
Potassium529mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this