Cut steak into 4 equal portions. Pound out the meat firmly on a cutting board with a mallet until 1/2 inch thick. Season the steaks with salt and pepper to taste.
Mix together broth, soy sauce, ginger and cornstarch. Set aside.
Melt butter in olive oil in a large frying pan over medium-high heat. When butter is melted add steak.
Cook 2-3 minutes on each side, turning over when steak is well browned but pink in the middle. Place on plate to rest covered with tin foil to keep warm.
In the same skillet cook the zucchini until golden brown on all sides. Stir in the broth mixture and pour into pan on high heat. Bring to a boil and continue to stir another 2 minutes until thickened.
Pour sauce and zucchini over steak. Drizzle sesame oil over steak and sprinkle with scallions. Serve warm.
Notes
SERVING SUGGESTION: Serve a big green salad on the side.GLUTEN FREE: Make sure that the broth, soy sauce and sesame oil are all gluten free. Use arrowroot powder in place of the cornstarch.NUTRITION: 433 Calories; 30g Fat; 34g Protein; 5g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 Fat.