• ½ c chicken broth
• 1 t soy sauce
• 2 t cornstarch
• 2 t ginger, grated
• 1 t peanut butter
• ¼ t red pepper flakes
• 1 t sesame oil
• ¾ lb sirloin steak, thinly sliced
• 1 ½ c snow peas, julienned
• 1 c scallions, coarsely chopped
• 1 t sesame seeds
• 4 large baking potatoes

Bake the potatoes.

In a small bowl, combine the broth, soy sauce, cornstarch, ginger root, 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.

Preparation time: 20 minutes
Cooking time: 1 hour

Recipe Source