Beef Lo Mein

Thanks to ready-made stir-fry sauce and your slow cooker, this classic Asian recipe has never been easier to prepare.

  • 2 pounds boneless beef sirloin steak, cut 1 inch thick
  • 1 tablespoon cooking oil
  • 1 large onion, sliced
  • 1 8 ounce can sliced water chestnuts, drained
  • 1 4 1/2 ounce jar (drained weight) whole mushrooms, drained
  • 1 12 ounce jar stir-fry sauce
  • 1 tablespoon quick-cooking tapioca
  • 1 16 ounce package loose-pack frozen broccoli, cauliflower, and carrots
  • 1/3 cup cashews
  • 12 ounces dried lo mein noodles
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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.
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.
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.
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.

nutrition information

Per Serving: cal. (kcal) 447, Fat, total (g) 11, chol. (mg) 95, sat. fat (g) 2, carb. (g) 52, fiber (g) 4, pro. (g) 35, sodium (mg) 995, Percent Daily Values are based on a 2,000 calorie diet
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