0 Ratings
Recipe courtesy of Atlantic Beef Products
- 4 Servings +
750 g (1.5 lb) Grilling Steaks
0.75 tsp Chinese five spice powder
Salt and pepper
2 tsp EACH butter and vegetable oil
1.50 cup sodium-reduced chicken broth
0.25 cup maple syrup
1 tbsp Asian chili-garlic sauce
1 tsp cornstarch
2 green onions, thinly sliced
Season steaks all over with Chinese five spice powder and salt and pepper to taste.
Heat butter and oil over medium-high heat in large non-stick skillet or cast iron fry-pan. Add steaks and cook for 6 to 12 minutes, turning at least twice, until golden brown or digital instant-read thermometer inserted sideways into steaks reads 145ºF (63ºC) for medium-rare. Remove steaks and set aside.
Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp cold water; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.
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