Beef & vegetable skillet dinner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable Oil |
| 1 | pounds | Sirloin Steak; Bonless, * |
| ½ | cup | Carrots; Frozen, Sliced |
| 1 | each | Env. Soup Mix; ** |
| 1 | cup | ;Water |
| 2 | tablespoons | Soy Sauce |
| 2 | tablespoons | Ketchup |
| ½ | teaspoon | Garlic Powder |
| ¼ | teaspoon | Ginger; Ground |
| 8 | ounces | Bamboo Shoots; Drained,(1cn) |
| 6 | ounces | Snow Peas; Frozen, Thawed |
| 1 | x | Rice; Hot Cooked |
Directions
* Boneless Sirloin Steak should be cut into thin stir fry strips.
** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large skillet, heat oil and brown beef, in two batches, over medium-high heat.
Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger.
Bring to a boil, then simmer, stirring occasionally, 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.