Asian Beef and Vegetable Skillet

Utensils: electric skillet; 2 or 3 quart saucepan

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 tsp. Darn Good Seasoning
1/4 teaspoon ground ginger
8 ounces bamboo shoots, drained
6 ounces frozen snow peas, thawed

Add 2 cups rice and 4 cups of water to saucepan. Cook on medium heat until lid signals. Turn burner to low and simmer for an additional 15 minutes (until rice is tender).
While rice is cooking, in a electric skillet over medium-high heat, 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, Darn Good Seasoning 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.