Side Pannel
Asian Stir-Fry Topper
Ingredients List
- 1/2 c Chicken broth
- 1 tb Soy sauce; low sodium
- 2 ts Cornstarch
- 2 ts Ginger root; grated
- 1 ts Peanut butter
- 1/4 ts Red pepper flakes; crushed
- 1 ts Sesame oil
- 3/4 lb Sirloin steak; thinly sliced
- 1 1/2 c Snow peas; julienned
- 1 c Scallions; coarsely chopped
- 1 ts Sesame seeds
- 4 lg Baking potatoes; baked
Directions
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.
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.
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