1 to 1 1/4 pounds top sirloin steak
1/2 cup beef broth
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon cornstarch*
2 teaspoons butter
2 teaspoons peanut or olive oil
1 to 2 teaspoons Asian (toasted) sesame oil
2 to 3 green onions, thinly sliced or cut lengthwise into slivers
Cut steak into 4 equal portions. Place each piece between 2 pieces of
plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but
gently all over to a thickness of 1/3 to 1/2 inch.
In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside.
Melt butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add steak.
Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.
Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).
Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.
Makes 4 servings. 2.7 carbs per serving.