Ingredients
- 1/2 c. Chicken broth
- 1 Tbsp. Soy sauce, low sodium
- 2 tsp Cornstarch
- 2 tsp Ginger root, grated
- 1 tsp Peanut butter
- 1/4 tsp Red pepper flakes, crushed
- 1 tsp Sesame oil
- 3/4 lb Sirloin steak, thinly sliced
- 1 1/2 c. Snow peas, julienned
- 1 c. Scallions, coarsely minced
- 1 tsp Sesame seeds
- 4 lrg Baking potatoes, baked
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Asian Stir Fry Topper
Servings: 4
Directions
- In a small bowl, combine the broth, soy sauce, cornstarch, gingerroot, peanut butter and pepper; mix till the cornstarch is dissolved. Set aside.
- In a large nonstick skillet, heat the oil. Add in the steak and cook, stirring frequently, till the beef is no longer pink and browned, 3 to 4 min.
- With a slotted spoon, remove the beef from the skillet and set aside.
- Add in the snow peas, scallions and sesame seeds to the skillet; stir fry till the vegetables are crisp-tender, 2 to 3 min. Return the beef to the skillet. Stir in the broth mix, and cook till the meat and vegetables are warm and the sauce has thickened, 1 to 2 min. Cut open the warm potatoes and top them with the beef-vegetable mix.
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