Sirloin Steak with Sherry-Soy Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 0.0%
  • Fat: 12.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25g
  • Carbohydrate: 2.8g
  • Fiber: 0.2g
  • Cholesterol: 67mg
  • Iron: 2.4mg
  • Sodium: 483mg
  • Calcium: 13mg


  • 1/3 cup sherry
  • 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


  1. 1. Combine sherry and next 5 ingredients in a small bowl; set aside.
  2. 2. Sprinkle both sides of steak with salt and black pepper.
  3. 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. 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.
  5. carbo rating: 3
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