Teriyaki Steak Quesadillas

01Method

1. 1

   Combine soy sauce, mirin, sake, garlic, brown sugar, ginger, and chili pepper in a blender and process on high until completely smooth. Set aside 2 tablespoons of the marinade, then pour the rest into a resealable bag.

2. 2

   Add the steak pieces to the bag, seal, and let marinate in the fridge for a minimum of 30 minutes or as long as overnight.

3. 3

   Warm oil in a large skillet over medium heat. Lift the steak out of the marinade, letting the excess drip off, then cook and stir in the skillet until well browned, about 5 minutes. Discard the used marinade.

4. 4

   While the steak cooks, place the broccoli florets in a microwave-safe steamer and microwave until tender, around 3 minutes. Roughly chop and set aside.

5. 5

   Transfer the steak to a plate, drizzle with the reserved marinade, and keep warm. Wipe out the skillet. Lay one tortilla flat in the skillet and distribute one-eighth of the cheese, steak, broccoli, and bell pepper over one half. Fold the tortilla over and press down firmly with a spatula. Cook until the underside is golden and the cheese begins to melt, about 3 minutes, then flip and cook the other side until browned, about 3 minutes more. Repeat with the remaining tortillas and filling.

6. 6

   Slice each quesadilla into wedges. Top with black sesame seeds and green onions, and serve alongside yum yum sauce and teriyaki sauce as desired.