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Source |
Total Carbohydrates: 2.7 per serving Servings: 4 |
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Asian Steak with
Sesame Sauce |
Prep Time: 60 Min |
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
1. 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.
2. In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside.
3. Melt butter in oil in a wide nonstick frying pan over med-high heat. When butter sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in the center, cut to test. Place on a platter and keep warm.
4. 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.
5. Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.