Sirloin Steak with Sherry-Soy Sauce

recipe
If you don't have sherry on hand, use 1/3 cup low-salt beef broth.

Yield:

4 servings (serving size: 3 ounces meat and 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 227
Caloriesfromfat 0.0 %
Fat 12.2 g
Satfat 4.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25 g
Carbohydrate 2.8 g
Fiber 0.2 g
Cholesterol 67 mg
Iron 2.4 mg
Sodium 483 mg
Calcium 13 mg

Ingredients

1/3 cup sherry
1 tablespoon
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
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

Preparation

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

2. Sprinkle both sides of steak with salt and black pepper.

3. Place a large nonstick skillet over high heat; 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.

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

carbo rating: 3

Note:

The Complete Step-by-Step Low Carb Cookbook

July 2010
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