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Healthy Bulgogi Quesadilla Recipe

Prep: 60 min
Cook: 11 min
Total: 72 min


Ingredients for 6 quesadillas:

  • 1lb lean flank steak, raw
  • Sauce:
    • 6 tablespoons low sodium soy sauce
    • 1 1/2 tablespoon sesame seeds
    • 1 tablespoon minced garlic
    • 1g Stevia in the raw (or 2 tablespoons coconut sugar or 1 tablespoon honey)
    • black pepper to taste
    • 1 1/2 tablespoon sesame oil
  • Quesadillas:
    • 6 low-carb whole wheat tortillas
    • 12 tablespoons shredded cabbage (2 tablespoons per quesadilla)
    • 6 tablespoons carrot sticks (1 tablespoon per quesadilla)
    • 6 tablespoons diced bell pepper (1 tablespoon per quesadilla)
    • 1 1/2 cup reduced fat Monterey Jack (1/4 cup per quesadilla)
    • 6 tablespoons black beans, drained (1 tablespoon per quesadilla)


Step 1

Slice flank steak into very thin pieces, about the thickness of two coins.

Step 2

In a large bowl, mix together the ingredients for the sauce.  Add the steak and fold it into the marinade.  Cover and marinate the steak in the fridge for at least 1 hour or overnight.

Step 3

Spray a nonstick skillet with cooking spray and set on high heat.  Add the steak and sear and cook until your desired readiness, about 6 to 8 minutes.  Once it is finished cooking, allow the steak to slightly cool, then chop it into pieces.

Step 4

To one side of a low carb whole wheat tortilla add half of the cheese, portion of steak and then the rest of the ingredients.  Fold the empty side over to create a semi-circle.

Step 5

Set a nonstick skillet on medium heat and spray with cooking spray.  Once the skillet is hot, add the quesadilla.  Cook for about 3 minutes per side or until the cheese has melted and the outside edges are brown and crispy.