Asian stir-fry topper

1/2  cup           chicken broth
   1      tablespoon    soy sauce, low sodium
   2      teaspoons     cornstarch
   2      teaspoons     ginger root -- grated
   1      teaspoon      peanut butter
     1/4  teaspoon      red pepper flakes -- crushed
   1      teaspoon      sesame oil
     3/4  pound         sirloin steak -- thinly sliced
   1 1/2  cups          snow peas -- julienned
   1      cup           scallions -- coarsely chopped
   1      teaspoon      sesame seeds
   4      large         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.