4 minute steaks (5 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. vegetable oil
2 green onions, sliced
1/2 c. chicken broth
1 tbsp. Dijon style mustard
1/2 tsp. cornstarch

1. Sprinkle steaks on both sides with salt and pepper. Heat 1/2 tablespoon oil in large non-stick skillet over medium high heat. Cook steaks, 2 at a time, 1 minute on each side or until cooked through. Remove and keep warm. Repeat.

2. Add remaining 1/2 tablespoon oil to skillet; lower heat to medium. Add green onion and saute 2 minutes. Whisk chicken broth, mustard and cornstarch in bowl until smooth. Stir into skillet. Cook, stirring constantly, until mixture thickens and boils. Pour over steaks.