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Asian Stir-Fry Topper

Asian Stir-Fry Topper comes together with Chicken Broth, Soy Sauce Low Sodium, Cornstarch, Ginger Root Grated, and Peanut Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1 tbsp
• 2 tsp
• 2 tsp
• 1 tsp
• 1/4 tsp
• 1 tsp
• 3/4 lb
• 1 1/2 cup
• 1 cup
• 1 tsp
• 4

Method (preview)

1. 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. 2

   In a large nonstick skillet, heat the oil.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Return the beef to the skillet.

7. 7

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

8. 8

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

9. 9

   Posted to MC-Recipe Digest V1 #725 by James and Susan Kirkland