Beef and Broccoli Lo Mein
Crunchy Egg Rolls
Ingredients
- 2 lb beef stir-fry strips
- ½ cup hoisin sauce
- ½ cup chicken broth, divided
- 2 Tbsp rice vinegar
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 2 Tbsp cornstarch
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg fettuccine
Instructions
- Season beef lightly with salt and pepper; place in a 5- to 7-quart slow cooker. Stir in hoisin sauce, ¼ cup broth, vinegar, garlic, and crushed red pepper.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Increase heat to HIGH.
- Whisk together ¼ cup broth and cornstarch in a small bowl; add to cooker along with broccoli. Cook, uncovered, 30 minutes or until mixture is thickened.
- Meanwhile, cook pasta according to package directions; serve beef mixture over pasta.
Side Dish Ingredients
- 2 (5-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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