Shredded Beef Lo Mein Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 15, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 20 mins Slow Cook Time: 5 hrs 30 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce dried lo mein noodles, Chinese egg noodles, or fettuccine 1 large onion, sliced 1 tablespoon cooking oil 1 16 ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables 2 cup Shredded Beef Master Recipe (see below) 1 12.1 ounce jar stir-fry sauce 1 4 ounce can (drained weight) sliced mushrooms, drained ⅓ cup coarsely chopped cashews 2 green onions, cut into thin strips Shredded Beef Master Recipe 3 pound boneless beef chuck pot roast 2 large onions 2 cloves of garlic 1 14 ounce can broth 1 tablespoon Worcestershire sauce 2 teaspoon dry mustard 1 teaspoon dried thyme ½ teaspoon salt ¼ teaspoon cayenne pepper Directions Make the Shredded Beef Master Recipe (below), in your Slow Cooker. Prepare noodles according to package directions; set aside. 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. Shredded Beef Master Recipe 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. Rate it Print Nutrition Facts (per serving) 726 Calories 17g Fat 93g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 726 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 124mg 41% Sodium 2295mg 100% Total Carbohydrate 93g 34% Total Sugars 9g Protein 48g Vitamin C 30.7mg 154% Calcium 70.7mg 5% Iron 6.7mg 37% Potassium 982mg 21% Folate, total 237.9mcg Vitamin B-12 2.4mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.