|Vegetable oil/Olive oil||1 Tablespoon|
|Minute steaks||3⁄4 Pound, cut into finger size strips|
|Black pepper||1⁄4 Teaspoon|
|Green onions||3 , chopped (Including Tops)|
|Grated lemon rind||1 Teaspoon|
|Low sodium beef broth||1⁄3 Cup (5.33 tbs)|
|Minced parsley||3 Tablespoon|
In a heavy 10 inch skillet, heat the olive oil over moderately high heat until very hot.
Add the steak and cook, stirring, until no longer pink about 1 minute.
Transfer to a platter.
Add the pepper, green onions, lemon rind, and beef broth, and cook until the liquid has boiled down by half about 4 to 6 minutes.
Return the meat to the skillet, add the parsley, and toss until heated through.