In a large skillet over medium-high heat, heat oil and 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, garlic powder 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.