Beef lo mein recipe

Ingredients

• 2 pounds boneless beef sirloin steak, cut 1 inch thick
• 1 tbsp cooking oil
• 1 large onion, sliced
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (4½-ounce) jar (drained weight) whole mushroom, drained
• 1 (12.1-ounce) jar stir-fry sauce
• 1 tbsp quick-cooking tapioca
• 1 (16-ounce) package loose-pack frozen broccoli, cauliflower, and carrots
• 1/3 cup cashews
• 12 ounce dried to 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 3½ 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 3½ to 4½ 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.