Season steaks all over with Chinese five spice powder and salt and pepper to taste.
Heat butter and oil over medium-high heat in large non-stick skillet or cast iron fry-pan. Add steaks and cook for 6 to 12 minutes, turning at least twice, until golden brown or digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare. Remove steaks and set aside.
Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp cold water; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.
