Asian Stir-Fry Topper

16 minutes Prep: 10 minutes Cook: 6 minutes

258 calories per serving view nutrition facts

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

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.

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Serving Size 186g

Amount per Serving

Calories 258 47% of calories from fat