• 2 tablespoons vegetable oil
• 1 pound boneless sirloin steak, cut in thin strips
•  3/4 bag of frozen asian vegetables (baby corn, carrots, peppers, water chestnuts, snowpeas etc)
• 1 envelope onion or beefy mushroom soup mix
• 1 cup water
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 tsp red pepper flakes
• 1/4 teaspoon ground ginger
• hot boiled rice

1. In a large skillet over medium-high heat, heat oil and brown beef in two or more batches; remove and set aside. 2. Add vegetables to the skillet, then beefy mushroom soup mix blended with water, soy sauce, garlic powder, pepper and ginger. Bring to a boil, then simmer, stirring occasionally, about 5 minutes or until  vegetables are crisp-tender.

3. Add beef; simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice.

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