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| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | Carrots; frozen, sliced |
| 2 Esslöffel | soy sauce |
| 1/2 Teelöffel | garlic powdered |
| 8 x ca. 30 g | Bamboo shoots; drained, (1cn) |
| 1 | Rice; hot cooked |
| 1 x ca. 450 g | Sirloin steak; bonless, * |
| 1 | Env. soup mix; ** |
| 2 Esslöffel | ketchup |
| 1/4 Teelöffel | Ginger ground |
| 6 x ca. 30 g | Snow peas; frozen, thawed |
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* 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.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ 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.
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