Empty My Fridge
Healthy Bulgogi Quesadilla
Ingredientes
- Beef1 lb
- Molho shoyu6 colheres de sopa
- Sesame seed1 ½ colher de sopa
- Garlic · minced1 colher de sopa
- Stevia in the raw1 g
- Black peppera gosto
- Sesame oil1 ½ colher de sopa
- Tortilla6
- Cabbage · shredded12 colheres de sopa
- Carrot6 colheres de sopa
- Bell pepper · diced6 colheres de sopa
- Queijo monterey jack1 ½ xícara
- Black bean · drained6 colheres de sopa
Modo de preparo
- Cut the flank steak into very thin slices, about two coins thick.
- Mix the sauce ingredients in a large bowl. Add the steak and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Coat a nonstick skillet with cooking spray and heat on high. Sear the steak until cooked to your liking, about 6 to 8 minutes. Let it cool slightly, then chop it into pieces.
- Place half the cheese on one side of a low-carb whole wheat tortilla, add a portion of steak, then the remaining fillings. Fold the empty half over to form a semicircle.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Add the quesadilla and cook about 3 minutes per side, until the cheese melts and the edges are browned and crisp.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
Mais receitas com
AlhoCenouraPimentãoCarne bovinaRepolhoTortilhaFeijão-pretoQueijo monterey jack
Cozinhe com o que tem na geladeira
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