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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup chicken broth

  3. 1 tablespoon soy sauce, low sodium

  4. 2 teaspoons cornstarch

  5. 2 teaspoons ginger root -- grated

  6. 1 teaspoon peanut butter

  7. 1/4 teaspoon red pepper flakes -- crushed

  8. 1 teaspoon sesame oil

  9. 3/4 pound sirloin steak -- thinly sliced

  10. 1 1/2 cups snow peas -- julienned

  11. 1 cup scallions -- coarsely chopped

  12. 1 teaspoon sesame seeds

  13. 4 large baking potatoes -- baked

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the broth, soy sauce, cornstarch, gingerroot, peanut butter and pepper; mix until the cornstarch is dissolved. Set aside.

  2. 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.

  3. 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.

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