An Asian-style beef steak and vegetable skillet dinner.

Steak and Vegetable Skillet

2 tablespoons vegetable oil
1 pound sirloin steak, sliced
1/2 cup carrot, sliced
1 package dry onion soup mix
1 cup water
2 tablespoons soy sauce
2 tablespoons tomato ketchup
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
8 ounces bamboo shoots
6 ounces sugar peas

1. In a large skillet, heat oil and brown thinly sliced sirloin steak over medium-high heat.
2. Remove the beef, then add sliced carrots, dry onion soup mix blended with water, soy sauce, ketchup, garlic powder, and ginger. Bring to a boil, then simmer, stirring occasionally, for 5 minutes, or until the carrots are tender-crisp.
3. Return the beef with bamboo shoots (drained), and sugar peas; simmer for 3 minutes or until heated through.

Makes 4 servings.