Recipe - Asian Stir-Fry Topper

One half cup Chicken broth
1 tablespoon Soy sauce; low sodium
2 teaspoon Cornstarch
2 teaspoon Ginger root; grated
1 teaspoon Peanut butter
One fourth teaspoon Red pepper flakes; crushed
1 teaspoon Sesame oil
Three fourths pound Sirloin steak; thinly cut or sliced up
1 One half cup Snow peas; julienned
1 cup Scallions; coarsely chopped
1 teaspoon Sesame seeds
4 lg 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 crisptender, 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 beefvegetable mixture.

Posted to MCRecipe Digest V1 #725 by James and Susan Kirkland
kirkland.gj.net@gj.net on Aug 08, 1997