Ingredients
- 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
Directions
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 3 to 3-1/2 lb. 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 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine one 14-ounce 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.
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