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Beef Teriyaki Chop Suey/Frozen Orange Swirl Pie (6/8/2007)

Beef Teriyaki Chop Suey

2/3 cup beef broth
6 tablespoons Teriyaki Marinade & Sauce
3 tablespoons cornstarch
1 ½ tablespoons brown sugar
2 teaspoon garlic powder
½ teaspoon fresh ground pepper

Beef & Vegetables:
2 tablespoon Teriyaki Marinade & Sauce
2 tablespoon corn starch
2 pounds flank steak, beef arm steak or sirloin steak, sliced across grain into thin
2-inch strips
4 tablespoons vegetable oil
8 oz. Package sliced fresh mushrooms
2 ribs celery, thinly sliced
1 (28 oz.) can bean sprouts
1 (28 oz.) can chop suey vegetables, drained
1 can water chestnuts
1 bag chow mein noodles

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine teriyaki sauce and cornstarch. Add beef; toss gently. In a large non-stick skillet or wok, heat oil. Add half of beef mixture; stir fry until lightly browned. Remove beef from skillet; set aside. Repeat with remaining beef mixture. Add mushrooms to skillet; stir fry 1 minute. Add bean sprouts and chop suey vegetables and water chestnuts; heat thoroughly, stirring occasionally. Stir sauce; add to skillet with beef. Cook, stirring occasionally, until sauce is thick and bubbly. Garnish if desired. Serve over noodles (you may wish to heat the noodles in a 300-degree oven for a few minutes first. You can serve the noodles on top, on the bottom, or, both. Sometimes, I even put this over mashed potatoes, or, you can use rice too.)

Frozen Orange Swirl Pie

1 pint (2 cups) Vanilla ice cream, slightly softened
1 pint (2 cups) orange sherbert, slightly softened
1 (6 ounce) chocolate wafer pie crust
Chocolate fudge topping for garnish

Place heaping spoonfuls of ice cream and sherbert in crust. Lightly press and smooth with back of spoon. Freeze at least 2 hours. To serve, cut into wedges and drizzle fudge topping over each wedge, if desired.

This week's recommended wine from Van's Liquor Store in East Dubuque is "Saint M Riesling".

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