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Recipe Name: Asian Stir-fry Topper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Chicken broth
1 Tablespoon(s) Soy sauce, low sodium
2 Teaspoon(s) Cornstarch
2 Teaspoon(s) Ginger Root, grated
1 Teaspoon(s) Peanut butter
1/4 Teaspoon(s) Red pepper flakes, crushed
1 Teaspoon(s) Sesame oil
3/4 Pound(s) Sirloin steak, thinly sliced
1 1/2 Cup(s) Snow peas, julienned
1 Cup(s) Scallions, coarsely chopped
1 Teaspoon(s) Sesame seeds
4 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. Posted to MC-Recipe Digest V1 #725
by James and Susan Kirkland <> on Aug 08, 1997

Nutrition (calculated from recipe ingredients)
Calories: 420
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 11.9mg
Sodium: 414.2mg
Potassium: 1836.8mg
Carbohydrates: 80.3g
Fiber: 10.7g
Sugar: 5.6g
Protein: 15.7g

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