Beef Lo Mein
- Servings: 8
Thanks to ready-made stir-fry sauce, frozen veggies, and your slow cooker, this classic Asian recipe has never been easier to prepare. Start this delicious and easy meal in the morning and by dinner time, you'll have a tasty dish the whole family is sure to love. Plus, clean up is a snap: Simply toss the empty slow cooker liner once the slow cooker cools and you're done!
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- 2 boneless beef sirloin steak, cut 1 inch thick
- 1 tablespoon cooking oil
- 1 large onion, sliced
- 1 ounce sliced water chestnuts, drained
- 1 ounce whole mushrooms, drained
- 1 ounce stir-fry sauce
- 1 tablespoon quick-cooking tapioca
- 1 ounce loose-pack frozen broccoli, cauliflower, and carrots
- 1/3 cup cashews
- 12 dried lo mein noodles
- Disposable slow cooker liner
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.
Insert disposable slow cooker liner into a 3-1/2- or 4-quart slow cooker. Add onion, 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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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