Asian Steak with Sesame Sauce

3/4  lb.		Top Sirloin Beef Steak - Raw, 1/8" Trim, URMIS 1422
1/3  cup		Swanson Clear Beef Broth - Canned
3  tablespoons		Dry Sherry Wine
1  tablespoon		Kikkoman Less Sodium Soy Sauce
1  tablespoon		Ginger Root - Fresh, Minced
1  teaspoon		Corn Starch
2  teaspoons		Land O'Lakes Butter - Salted
2  teaspoons		Peanut Oil
1  teaspoon		Sesame Oil
2		Scallions - Fresh,s Small

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Cut steak into 2 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

In a small bowl, stir together broth, sherry, soy sauce, minced ginger, and cornstarch. Set aside. Melt butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with chopped green onions.