Cut steak into 4 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, 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 green onions.

This recipe yields 4 servings; 2.7 carb grams per serving.

Comments: You can further reduce carbs by substituting guar gum for the corn starch, but it only changes the count by .5 grams per serving, and the cornstarch is frankly, easier, in this case.