Recipe and Photo by: Better Homes and Gardens
Asian staple beef lo mein has never been simpler to prepare. Purchased stir-fry sauce and a slow cooker get this dish on the table with ease.
pounds boneless beef sirloin steak, cut 1 inch thick
8-ounce can sliced water chestnuts, drained
4-1/2-ounce jar (drained weight) whole mushrooms, drained
12.1-ounce jar stir-fry sauce
tablespoon quick-cooking tapioca
16-ounce package loose-pack frozen broccoli, cauliflower, and carrots
ounces dried lo mein noodles
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
2. Place onion in a 3-1/2- or 4-quart slow cooker. Add meat, water chestnuts, and mushrooms. In a small bowl, stir together stir-fry sauce and tapioca. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in frozen vegetables. Cover and cook for 30 to 40 minutes more or until vegetables are crisp-tender. Stir in cashews. Meanwhile, cook lo mein noodles according to package directions; drain. Serve meat mixture over lo mein noodles. Makes 8 servings.
nutritional info per serving
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