1 lb top sirloin steak - (to 1 1/4)
1/2 cup beef broth
1/4 cup dry sherry
2 Tbs soy sauce
1 Tbs minced fresh ginger
1 tsp cornstarch
2 tsp butter
2 tsp peanut or olive oil
1 tsp Asian (toasted) sesame oil - (to 2)
2 green onions - (to 3), 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.