While rice is cooking, remove and discard stems from mushrooms. Cut caps into thin slices; set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add beef; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover to keep warm.
In same skillet, combine pea pods and water. Cover; cook 2 minutes. Add mushrooms; cook and stir 30 seconds. Add bean sprouts, bamboo shoots, onions and stir-fry sauce; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Return beef to skillet; cook and stir until thoroughly heated. Serve over rice.