Asian Steak Dinner with Soy Sesame Sauce
- 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.
- 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
- 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.
servings. 2.7 carbs per serving.
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