Beef & Vegetable Skillet Dinner

• 2 tablespoons vegetable oil
• 1 pound boneless sirloin steak, cut in thin strips
• 1/2 cup frozen sliced carrots
• 1 envelope onion or beefy mushroom soup mix
• 1 cup water
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 8 ounces bamboo shoots, drained
• 6 ounces frozen snow peas, thawed
• hot boiled rice

In a large skillet over medium-high heat, heat oil and brown beef in two or more batches; remove and set aside. Add carrots to the skillet, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, about 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas; simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice.
Serves 4.