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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 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
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.
- Servings Per Recipe 8,
- Calories 447,
- Protein (gm) 35,
- Carbohydrate (gm) 52,
- Fat, total (gm) 11,
- Cholesterol (mg) 95,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 995,
- Percent Daily Values are based on a 2,000 calorie diet
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Going to give this a try very soon. Hubby not a fan of Asian food but I think he just might like this one.
1/30/2010 09:52:17 AM Report Abuse