In a small bowl, combine the broth, soy sauce, cornstarch, gingerroot,
peanut butter and pepper; mix until the cornstarch is dissolved. Set aside.
In a large nonstick skillet, heat the oil. Add the steak and cook, stirring
frequently, until the beef is no longer pink and browned, 3 to 4 minutes.
With a slotted spoon, remove the beef from the skillet and set aside.
Add the snow peas, scallions and sesame seeds to the skillet; stir fry
until the vegetables are crisp-tender, 2 to 3 minutes. Return the beef to
the skillet. Stir in the broth mixture, and cook until the meat and
vegetables are hot and the sauce has thickened, 1 to 2 minutes. Cut open
the hot potatoes and top them with the beef-vegetable mixture.
Posted to MC-Recipe Digest V1 #725 by James and Susan Kirkland
<kirkland.gj.net@gj.net> on Aug 08, 1997
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