Beef Lo Mein

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

3 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hours (high), plus 30 minutes on high
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Beef Lo Mein
pounds boneless beef sirloin steak, cut 1 inch thick
tablespoon cooking oil
large onion, sliced
8 ounce can sliced water chestnuts, drained
4 1/2 ounce jar (drained weight) whole mushrooms, drained
12 ounce jar stir-fry sauce
tablespoon quick-cooking tapioca
16 ounce package loose-pack frozen broccoli, cauliflower, and carrots
cup cashews
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.
Nutrition Facts (Beef Lo Mein)
    Per serving:
  • 447 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 95 mg chol.,
  • 995 mg sodium,
  • 52 g carb.,
  • 4 g fiber,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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