Danny Kaye's Recipes
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CHOPPED BEEF WITH GREEN PEAS (November 1966)
In a preheated Chinese wok or heavy skillet, place two tablespoons peanut oil. Bring
to a sizzle and add one pound chopped beef, two (10 ounces) packages frozen peas,
three-quarters teaspoon salt (or one tablespoon soy sauce), one-half teaspoon monosodium
glutamate, one-fourth teaspoon sugar. Toss and mix rapidly at high heat for two minutes.
Add one-half cup beef broth. Cover and cook at medium high heat three or four minutes.
Uncover. Add gradually two tablespoons cornstarch, mixed to a paste with two tablespoons
water. Cook three to four minutes longer, or until the sauce thickens. Serves four
to six.