Yield: 4 Servings
|½ cup||Chicken broth|
|1 tablespoon||Soy sauce; low sodium|
|2 teaspoons||Ginger root; grated|
|1 teaspoon||Peanut butter|
|¼ teaspoon||Red pepper flakes; crushed|
|1 teaspoon||Sesame oil|
|¾ pounds||Sirloin steak; thinly sliced|
|1½ cup||Snow peas; julienned|
|1 cup||Scallions; coarsely chopped|
|1 teaspoon||Sesame seeds|
|4 larges||Baking potatoes; baked|
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@...> on Aug 08, 1997