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Ingredients
| white potatoes: 4 whole potatoes |
| beef steaks: 12 oz |
| vegetable oil: 1 tsp |
| white mushrooms: 8 oz |
| broccoli (chopped): 2 cups |
| ginger (grated): 1/2 cup |
Stuffed spuds
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
1. Arrange potatoes in 2-quart square microwave-safe dish. Microcook, uncovered, on 100 percent power (high) for 7 minutes. Turn potatoes; cook 8 minutes more. Let potatoes rest in mocrowave.
2. Meanwhile, slice steak in thin strips, slicing crosswise against grain. In 12-inch skillet heat oil over medium-high. Add steak; cook and stir 2 minutes. Add mushrooms and broccoli; cook and stir 5 minutes. Add stir-fry sauce; stir to coat. Cook, uncovered, 1 minute, or until heated through.
3. Carefully remove potatoes from microwave. Cut a lengthwise slit in top of each. Squeeze potato ends to open. Top potatoes with stir-fry mixture. Drizzle any remaining sauce. Top with sweet pepper strips and peanuts. Makes 4 servings.