Steak with Scallion-Ginger Sauce

Photo by Courtney P.
Adapted from health.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from health.com

Ingredients

  • 2

    10-oz. 3/4-inch-thick boneless strip steaks, trimmed, at room temperature

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 4

    teaspoons canola oil

  • 2

    scallions, thinly sliced

  • 2

    teaspoons minced fresh ginger

  • 1

    clove garlic, minced

  • 1/4

    cup dry sherry

  • 2

    tablespoons low-sodium chicken broth

  • 2

    teaspoons oyster sauce

  • 1

    tablespoon cold, unsalted butter, diced

  • 2

    teaspoons sesame seeds, toasted

Directions

1. Warm a 12-inch skillet over medium-high heat. Season steaks with salt and pepper. Swirl 2 tsp. oil in skillet. Add steaks; cook until browned on one side, 3 to 4 minutes. Turn and cook, 3 to 4 minutes longer for medium-rare. Transfer to a platter and tent with foil to keep warm. 2. Add remaining 2 tsp. oil, white and light green scallion pieces and ginger to skillet; sauté for 1 minute. Add garlic; sauté for 30 seconds. Add sherry and broth; cook, stirring, until liquid has reduced by about half, 30 seconds to 1 minute. Stir in oyster sauce. Remove skillet from heat; add butter and swirl until sauce is creamy. 3. Slice steaks across grain; spoon sauce over. Top with scallion greens and sesame seeds and serve.

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