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 <kirkland.gj.net@...> on Aug 08, 1997