Sauteed Sirloin and Mushrooms
Bottled hoisin sauce, traditionally an Oriental condiment, gives the mushrooms glaze a subtle, sweet-and-tangy flavor. Look for hoisin sauce with the Oriental products in your grocery store or in an Oriental market.

1 to 1-1/4 pound boneless beef sirloin steak, cut 1/2-inch thick
3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper
1 tablespoon margarine or butter
3/4 cup beef broth
1 tablespoon hoisin sauce, teriyaki sauce, or Worcestershire sauce
1 small onion, cut into very thin wedges
1/2 of an 8-ounce package sliced fresh mushrooms (1-3/4 cups)

Cut steak into four serving-size pieces. Sprinkle with herb pepper or garlic pepper. In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness, turning once. Remove steaks from pan; cover and keep warm. For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir till bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms. Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop. Makes 4 servings.