Beef Lo Mein
Recipe from Better Homes and Gardens

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


Beef Lo Mein

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Servings: Makes 8 servings.
Related Categories: Asian Cuisine, Beef, Chinese Lo Mein, Chinese Noodles, Chinese Stir Fry, Low Fat, Rice and Noodles, Vegetables
 
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Ingredients
  • 2  pounds
    boneless beef sirloin steak, cut 1 inch thick
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  • 1  tablespoon
    cooking oil
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  • 1  large
    onion, sliced
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  • 1  8-ounce
    can sliced water chestnuts, drained
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  • 1  4-1/2-ounce jar (drained weight)
    whole mushrooms, drained
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  • 1  12.1-ounce jar
    stir-fry sauce
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  • 1  tablespoon
    quick-cooking tapioca
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  • 1  16-ounce package
    loose-pack frozen broccoli, cauliflower, and carrots
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  • 1/3  cup
    cashews
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  • 12  ounces
    dried lo mein noodles
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Directions
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.
Nutrition information
Calories 447, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 95 mg, Sodium 995 mg, Carbohydrate 52 g, Fiber 4 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet
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