Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary test

cook:
20 mins(pasta and vegetables)
slow-cook:
330 mins to 360 mins hours (high) or 11 to 12 hours (low)
Servings:
4
Max Servings:
6
Advertisement

Shredded Beef Lo Mein

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the Shredded Beef Master Recipe (below), in your Slow Cooker.

    Advertisement
Instructions Checklist
  • Prepare noodles according to package directions; set aside.

Instructions Checklist
  • In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.

Nutrition Facts (Shredded Beef Lo Mein)

726 calories; total fat 17g; saturated fat 4g; polyunsaturated fat 5g; monounsaturated fat 7g; cholesterol 124mg; sodium 2295mg; potassium 982mg; carbohydrates 93g; fiber 7g; sugar 9g; protein 48g; vitamin a 1555IU; vitamin c 31mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 13mg; vitamin b6 1mg; folate 238mcg; vitamin b12 2mcg; calcium 71mg; iron 7mg.

Shredded Beef Master Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

    Advertisement
Advertisement

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1