shredded beef lo mein


12   ounces 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   cups Shredded Beef Master Recipe (see below)
1  12.1 ounce jar stir-fry sauce
1  4  ounce can (drained weight) sliced mushrooms, drained
1/3  cup coarsely chopped cashews
2   green onions, cut into thin strips

Shredded Beef Master Recipe

3 - 3 1/2  pounds boneless beef chuck pot roast
2   large onions
2   cloves of garlic
1  14  ounce can broth
1   tablespoon Worcestershire sauce
2   teaspoons dry mustard
1   teaspoon dried thyme
1/2  teaspoon salt
1/4  teaspoon cayenne pepper


1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.
2. Prepare noodles according to package directions; set aside.
3. 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
1. 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

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