Asian stir-fry topper

Yield: 4 Servings

Measure Ingredient
½ cup Chicken broth
1 tablespoon Soy sauce; low sodium
2 teaspoons Cornstarch
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 <> on Aug 08, 1997

Similar recipes