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Ingredientes
- 1 lb top sirloin steak - (to 1 1/4)
- 1/2 c. beef broth
- 1/4 c. dry sherry
- 2 Tbsp. soy sauce
- 1 Tbsp. chopped fresh ginger
- 1 tsp cornstarch
- 2 tsp butter
- 2 tsp peanut or possibly extra virgin olive oil
- 1 tsp Asian (toasted) sesame oil - (to 2)
- 2 x green onions - (to 3) thinly sliced, or possibly cut lengthwise into slivers
Direcciones
- Cut steak into 4 equal portions. Place each piece between 2 pcs of plastic wrap. With a heavy, flat-sided mallet, lb. 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.
- Heat butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add in steak. Cook, turning once, till steak is well browned on both sides and still pink in center; cut to test (2 to 3 min). Transfer to a platter and keep hot.
- Stir broth mix, then add in to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir till slightly thickened (1 to 2 min).
- Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.
- This recipe yields 4 servings;
- Comments: You can further reduce carbs by substituting 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 87 | 35% |
| Total Fat 9.75g | 12% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 622mg | 26% |
| Potassium 489mg | 14% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.82g | 1% |
| Protein 30.6g | 49% |
