Ingredients
- 4 baking potatoes (baked)
- 3/4 pound sirloin steak thinly (sliced)
- 1 1/2 cups snow peas (julienned)
- 1 cup scallions coarsely (chopped)
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon peanut butter
- 2 teaspoons ginger root (grated)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1/4 teaspoon pepper flakes (red crushed)
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.
