These Teriyaki Beef Quesadillas combine the savory flavors of marinated beef with fresh veggies in a crispy tortilla, making for a delicious and satisfying meal.
Ingredients
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake
2 cloves minced garlic
1 tablespoon brown sugar
1 tablespoon grated ginger
1 piece Thai chili
1 pound beef steak
1 tablespoon oil
1 cup broccoli
4 pieces tortillas
1 cup cheese
1 piece bell pepper
to taste black sesame seeds
to taste green onions
to serve Yum Yum sauce
to serve teriyaki sauce
Method
Blend together soy sauce, mirin, sake, garlic, brown sugar, ginger, and Thai chili until smooth. Reserve 2 tablespoons of the marinade and pour the rest into a resealable bag.
Add the beef steak to the bag, seal it, and let it marinate in the fridge for at least 30 minutes or overnight for a richer flavor.
Heat oil in a large skillet over medium heat. Remove the steak from the marinade, letting any excess drip off, and cook for about 5 minutes until browned. Discard the leftover marinade.
While the steak is cooking, steam broccoli in a microwave-safe steamer for about 3 minutes until it’s tender. Chop it into small pieces after steaming.
Transfer the cooked steak to a plate and drizzle it with the reserved marinade. Clean the skillet and dry it. Place a tortilla in the skillet, top it with cheese, steak slices, chopped broccoli, and diced bell pepper. Fold the tortilla in half and press it down with a spatula. Cook until golden and the cheese melts, around 3 minutes.
Carefully flip the quesadilla and cook the other side until browned, which should take another 3 minutes. Repeat this with the remaining ingredients.
Cut the quesadillas into wedges and garnish with black sesame seeds and chopped green onions. Serve with Yum Yum sauce and teriyaki sauce on the side, if desired.
