1/2 cup canned no-salt-added beef broth, undiluted
1/8 teaspoon dried basil
1/8 teaspoon pepper
Dash of salt
Dash of dry mustard
4 (3/4-ounce) slices French bread, toasted
How to Make It
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/8-inch-wide strips. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add steak; cook 3 minutes or until browned. Drain and pat dry. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray. Add mushrooms, onion, and garlic; saute until tender. Combine Worcestershire sauce and cornstarch in a small bowl, stirring until smooth. Stir in beef broth and next 4 ingredients. Add broth mixture to mushroom mixture, and cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened. Add steak, and cook 2 to 3 minutes or until thoroughly heated.
To serve, place 2 bread slices on each serving plate; spoon beef mixture evenly over bread. Serve immediately.