Ingredients

• 0.33 cups soy sauce
• 0.25 cups mirin
• 0.25 cups 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
• 1.5 cups broccoli florets
• 8 10-inch) flour tortillas
• 1.25 cups quesadilla cheese
• 0.33 cups mini bell pepper

Instructions

1. 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.
2. 2 Add steak to the resealable bag, close the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
3. 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.
4. 4 Meanwhile add broccoli to a microwave-safe steamer, and steam in the microwave until tender, about 3 minutes. Roughly chop the broccoli.
5. 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.
6. 6 Cut quesadillas into wedges. Sprinkle with black sesame seeds and green onions; serve with Yum Yum sauce and teriyaki sauce, if desired.

Nutrition per serving