Asian Stir-Fry Topper
Yield
4 servingsPrep
10 minCook
6 minReady
16 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, tamari
low sodium |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
ginger root
grated |
|
| 1 | teaspoon |
peanut butter
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 1 | teaspoon |
sesame oil
|
|
| ¾ | pound |
beef, sirloin steak
thinly sliced |
|
| 1 ½ | cups |
snow pea pods
julienned |
|
| 1 | cup |
scallions, spring or green onions
coarsely chopped |
|
| 1 | teaspoon |
sesame seeds
|
|
| 4 | large |
russet potatoes
baked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, tamari
low sodium |
|
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
ginger root
grated |
|
| 5 | ml |
peanut butter
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 5 | ml |
sesame oil
|
|
| 340.2 | g |
beef, sirloin steak
thinly sliced |
|
| 355 | ml |
snow pea pods
julienned |
|
| 237 | ml |
scallions, spring or green onions
coarsely chopped |
|
| 5 | ml |
sesame seeds
|
|
| 4 | large |
russet 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.
