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1 pound beef sirloin steaks
1/2 cup chicken broth
2 ounces dry sherry
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 teaspoon cornstarch
2 teaspoons butter
2 teaspoons olive oil
1 1/2 teaspoons Asian (toasted) sesame oil
2 green onions, thinly sliced or cut lengthwise into slivers


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.

3. Melt butter in oil in a wide nonstick frying pan over med-high heat. When butter sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in the center, cut to test. Place on a platter and keep warm.

4. 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.

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