| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Chicken broth |
| 1 | tb | Soy sauce; low sodium |
| 2 | ts | Cornstarch |
| 2 | ts | Ginger root; grated |
| 1 | ts | Peanut butter |
| 1/4 | ts | Red pepper flakes; crushed |
| 1 | ts | Sesame oil |
| 3/4 | lb | Sirloin steak; thinly sliced |
| 1 1/2 | c | Snow peas; julienned |
| 1 | c | Scallions; coarsely chopped |
| 1 | ts | Sesame seeds |
| 4 | lg | Baking potatoes; baked |
INSTRUCTIONS
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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