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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Asian Steak Dinner
with Soy Sesame Sauce
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Ingredients:
- 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. 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.
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.
Makes 4 servings. 2.7 net grams of carbohydrate per serving.
* 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.
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