• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B3, B12, H, D, E
MineralsZinc, Copper, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Top sirloin steak - (to 1 1/4)

  2. 1/2 cup 118ml Beef broth

  3. 1/4 cup 59ml Dry sherry

  4. 2 tablespoons 30ml Soy sauce

  5. 1 tablespoon 15ml Minced fresh ginger

  6. 1 teaspoon 5ml Cornstarch

  7. 2 teaspoons 10ml Butter

  8. 2 teaspoons 10ml Peanut or olive oil

  9. 1 teaspoon 5ml Asian (toasted) sesame oil - (to 2)

  10. 2 Green onions - (to 3) - thinly sliced, or cut lengthwise into slivers

Instructions Jump to Ingredients ↑

  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. In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside.

  2. 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.

  3. 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.


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