Title: Asian stir-fry topper
 Categories: Meat
      Yield: 4 Servings
 
    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
 
  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.