Baked Potatoes with Beef and Broccoli | Michigan Potatoes

Ingredients

• 4 medium-sized russet potatoes (about 5.3 ounces each)
• 3 Tbsp vegetable oil (1 for outside of potatoes, 2 for stir fry)
• 2 tsp kosher salt
• 1 pound beef sirloin, cut into strips about 1/4-inch thick
• 4 cups fresh broccoli florets
• 1/2 cup carrots, cut into half moons about 1/4-inch thick
• 3 Tbsp cornstarch
• 2 Tbsp cold water
• 1/3 cup (80 ml) reduced sodium soy sauce
• 1/2 tsp garlic powder
• 2 Tbsp brown sugar
• 1 tsp ground ginger
• 1/2 cup (120 ml) beef stock or beef broth
• Sesame seed (optional)