Ingredients Jump to Instructions ↓

  1. 1 to 1 1/4 pounds top sirloin steak

  2. 1/2 cup beef broth

  3. 1/4 cup dry sherry

  4. 2 tablespoons soy sauce

  5. 1 tablespoon minced fresh ginger

  6. 1 teaspoon cornstarch*

  7. 2 teaspoons butter

  8. 2 teaspoons peanut or olive oil

  9. 1 to 2 teaspoons Asian (toasted) sesame oil

  10. 2 to 3 green onions, thinly sliced or cut lengthwise into slivers

Instructions Jump to Ingredients ↑

  1. : 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. 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).

  4. Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

  5. * You can further reduce carbs by substituting not/Starch or guar gum for the corn starch, but it only changes the count by .5 grams per serving, and the cornstarch is frankly, easier, in this case. Carbs: 2.7 carbs per serving.


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