Stir-Fry Topped Baked Potatoes

Ingredients

4 Baking Potatoes
30ml (2 tbsp) olive oil
500g (1 lb) sirloin steak, cut in narrow strips
2 cloves garlic, minced
15ml (1 tbsp) ginger root, finely chopped
3 - 4 green onions, sliced
1/2 red pepper, cut in strips
1/2 green pepper, cut in strips
500 ml (2 cups) broccoli florets, or
250ml (1 cup) snow peas, trimmed
125ml (1/2 cup) beef stock
75ml (1/3 cup) Hoisin Sauce
15 ml (1 tbsp) corn starch
15ml (1 tbsp) vegetable oil
15ml (1 tbsp) vinegar
5ml (1 tsp) dry mustard

Directions

·Bake potatoes in 190 degree C (375 degree F) oven 50 - 60 minutes or until done. Cut off top of potatoes, squeeze ends and push towards center.
·Meanwhile, heat half of the oil in a large fry-pan. Stir-fry beef strips in two batches for 2 - 3 minutes. Remove from heat.
·In the same pan add remaining oil; stir-fry garlic, ginger, and vegetables.
·In a small bowl whisk together beef stock, Hoisin Sauce, corn starch, oil, vinegar, and mustard. Pour sauce over vegetables and add the meat.
·Cook, stirring, for 2 - 3 minutes until thickened.
·Serve over hot potatoes.