Asian Steak Dinner -- Low Carb

1. 1

   Cut steak into 4 equal portions.

2. 2

   Place each piece between 2 pieces of plastic wrap.

3. 3

   With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

4. 4

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

5. 5

   Set aside.

6. 6

   Melt butter in oil in a wide nonstick frying pan over medium-high heat.

7. 7

   When butter sizzles, add steak.

8. 8

   Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes).

9. 9

   Transfer to a platter and keep warm.

10. 10

    Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring.

11. 11

    Then continue to boil and stir until slightly thickened (1 to 2 minutes).

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.