Fast Steak Recipe

Name: Fast Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless beef steaks (1 1/2 lb. total); 2 teaspoons butter or margarine; 2 teaspoons olive oil; 3/4 cup beef broth; 1/4 cup dry sherry; 2 tablespoons soy sauce; 1 tablespoon minced fresh ginger; 1 teaspoon cornstarch; Sesame oil; Chopped green onion

Servings: persons

4 boneless beef steaks (1 1/2 lb. total)
2 teaspoons butter or margarine
2 teaspoons olive oil
3/4 cup beef broth
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
Sesame oil
Chopped green onion

1
Trim off and discard any excess fat from steaks, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don't pound hard enough to tear the meat.)
2
Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add beef (if all the meat won't fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
3
Smoothly blend broth, sherry, soy sauce, ginger, and cornstarch. Add mixture to pan and boil until slightly thickened; pour over meat. Drizzle sesame oil and sprinkle chopped green onion on top.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless beef steaks (1 1/2 lb. total), 2 teaspoons butter or margarine, 2 teaspoons olive oil, 3/4 cup beef broth, and more.

Yes, Fast Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fast Steak

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