Tuesday, April 27, 2010

Shredded Beef Lo Mein

With the cooler weather starting to settle in, now is a great time to get the slow cooker out - there's nothing better on a cool evening than coming home to a hot pot bubbling away and a delicious aroma filling the air. 

The following recipe for Beef Lo Mein is from Better Homes and Gardens. This is a fairly light meal, a great way to ease yourself into the slow cooking season.

Makes: 4 to 6 servings

Cook: 20 Minutes (Pasta and Vegetables)
Slow Cook: 5.5 to 6 hours (high) or 11 to 12 hours (low)


  • 350 grams dried lo mein noodles, Chinese egg noodles, or fettuccine
  • 1  large onion, sliced
  • 1  tablespoon cooking oil
  • 1  450 gram package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
  • 2  cups Shredded Beef Master Recipe (see below)
  • 1  350 gram jar stir-fry sauce
  • 1  100 gram can (drained weight) sliced mushrooms, drained
  • 1/3  cup coarsely chopped cashews
  • 2  green onions, cut into thin strips


1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.
1. Prepare noodles according to package directions; set aside.
2. 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 a 1 - 1.5 kilo boneless beef chuck pot roast. Cut 2 large onions into thin wedges and mince 2 cloves of garlic. Add onions and garlic to a 4 Litre slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine one 400 gram/millilitre can broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon 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.

Nutrition facts

  • Servings Per Recipe 4 to 6 servings
  • Calories 726, 
  • Total Fat (g) 17, 
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 7, 
  • Polyunsaturated Fat (g) 5, 
  • Cholesterol (mg) 124, 
  • Sodium (mg) 2295, 
  • Carbohydrate (g) 93, 
  • Total Sugar (g) 9, 
  • Fiber (g) 7, 
  • Protein (g) 48, 
  • Vitamin C (DV%) 52, 
  • Calcium (DV%) 7, 
  • Iron (DV%) 37, 
  • Percent Daily Values are based on a 2,000 calorie diet

For more great recipes visit http://www.bhg.com


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