asian stir-fry topper

Name: Asian Stir-Fry Topper
Cuisine: Asian
Ingredients: 1/2 cup(s) chicken broth; 1 tablespoon(s) soy sauce, low sodium; 2 teaspoon(s) cornstarch; 2 teaspoon(s) ginger, finely grated; 1 teaspoon(s) peanut butter; 1/4 teaspoon(s) red pepper, crushed; 1 teaspoon(s) sesame oil; 3/4 pound(s) sirloin steak, thinly sliced; 1 1/2 cup(s) snow peas, julienned; 1 cup(s) scallions or green onions, chopped; 1 teaspoon(s) sesame seeds; 4 large baking potatoes, baked

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Ingredients

1/2 cup chicken broth
1 tablespoon soy sauce, low sodium
2 teaspoons cornstarch
2 teaspoons ginger, finely grated
1 teaspoon peanut butter
1/4 teaspoon red pepper, crushed
1 teaspoon sesame oil
3/4 pound sirloin steak, thinly sliced
1 1/2 cups snow peas, julienned
1 cup scallions or green onions, chopped
1 teaspoon sesame seeds
4 large baking potatoes, baked

How To Make asian stir-fry topper

Step 1

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

Step 2

Set aside.
Step 3

In a large nonstick skillet, heat the oil.
Step 4

Add the steak and cook, stirring frequently, until the beef is no longer pink and browned, 3 to 4 minutes.
Step 5

With a slotted spoon, remove the beef from the skillet and set aside.
Step 6

Add the snow peas, scallions and sesame seeds to the skillet; stir fry until the vegetables are crisp-tender, 2 to 3 minutes.
Step 7

Return the beef to the skillet.
Step 8

Stir in the broth mixture, and cook until the meat and vegetables are hot and the sauce has thickened, 1 to 2 minutes.
Step 9

Cut open the hot potatoes and top them with the beef-vegetable mixture.
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