Title: Beef & Vegetable Skillet Dinner
Categories: Beef Steak Vegetable
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 1/2 | c | Carrots; frozen, sliced |
| 2 | tb | Soy sauce |
| 1/2 | ts | Garlic powder |
| 8 | oz | Bamboo shoots; drained,(1cn) |
| | | Rice; hot cooked |
| 1 | lb | Sirloin steak; bonless, * |
| 1 | | Env. soup mix; ** |
| 2 | tb | Ketchup |
| 1/4 | ts | Ginger; ground |
| 6 | oz | Snow peas; frozen, thawed |
* Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use
one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, Onion or
Onion-Mushroom.
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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.