Beef and Broccoli Lo Mein
Crunchy Egg Rolls
Ingredients
- ¾ lb beef stir-fry strips
- ¼ cup hoisin sauce
- ¼ cup chicken broth, divided
- 1 Tbsp rice vinegar
- 2 cloves garlic, minced
- ⅛ tsp crushed red pepper
- 1 Tbsp cornstarch
- ½ (12-oz) pkg broccoli florets
- ½ (16-oz) pkg fettuccine
Instructions
- Season beef lightly with salt and pepper; place in a 4- to 5-quart slow cooker. Stir in hoisin sauce, 2 Tbsp broth, vinegar, garlic, and crushed red pepper.
- Cover and cook on LOW 7 to 8 hours or until beef is tender. Increase heat to HIGH.
- Whisk together 2 Tbsp broth and cornstarch in a small bowl; add to cooker along with broccoli. Cook, uncovered, 20 to 30 minutes or until mixture is thickened.
- Meanwhile, cook pasta according to package directions; serve beef mixture over pasta.
Side Dish Ingredients
- 1 (2-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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