“A delicious meal, served a slaw salad or warmed steamed veg, that’s easy and so tasty! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I’ve been unable to find the original source.”


  • 500 grams top sirloin steak
  • 1/2 cup low sodium beef broth
  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon arrowroot
  • 2 teaspoons coconut oil
  • 2 teaspoons peanut 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 oil in a wide nonstick frying pan over medium-high heat. When oil 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.

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