Sirloin Steak with Sherry-Soy Sauce

Oxmoor House
If you don't have sherry on hand, beef broth is a good substitute.
4 servings (serving size: 3 ounces beef and 2 tablespoons sauce)


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1/3 cup dry sherry
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon sugar
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 pound boneless sirloin steak (about
1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray


Prep: 3 Minutes
Cook: 7 Minutes

Combine sherry and next 5 ingredients in a small bowl; set aside.

Sprinkle both sides of steak with salt and pepper.

Place a large nonstick skillet over high heat. Coat pan with cooking spray; add steak, and cook 3 minutes. Reduce heat to medium-high; turn steak, and cook 3 minutes or until desired degree of doneness. Remove steak, and set aside.

Add sherry mixture, scraping bottom and sides of pan; cook over medium heat 1 minute, stirring constantly. Slice steak, and serve with sauce.

Created date

March 2010

Nutritional Information

Calories 207
Fat 6.9 g
Satfat 2.7 g
Protein 26.8 g
Carbohydrate 4.8 g
Cholesterol 77 mg
Iron 3.3 mg
Sodium 473 mg
Caloriesfromfat 31 %
Fiber 0.2 g
Calcium 16 mg