Ingredients

• 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  12.1-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

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.