If you don't have sherry on hand, beef broth is a good substitute.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
3 mins
cook:
7 mins
total:
10 mins
Yield:
4 servings (serving size: 3 ounces beef and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

207 calories; fat 6.9g; saturated fat 2.7g; protein 26.8g; carbohydrates 4.8g; cholesterol 77mg; iron 3.3mg; sodium 473mg; calories from fat 31%; fiber 0.2g; calcium 16mg.
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