1 lb beef steak
1 tbsp vegetable oil
1/2 tsp salt
1 tsp white pepper
1 1/2 lb broccoli
1 tsp corn starch
1 tsp sesame oil
1/2 cup chicken broth
3 tbsp vegetable oil
1 tbsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp brown bean sauce
1 cup sliced canned bamboo shoots

Beef & Broccoli With Garlic Sauce

1. Trim fat from beef steak, cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.
2. Toss beef with 1 tbsp vegetable oil, salt and white pepper in a glass or plastic bowl. Cover and refrigerate for 30 minutes.
3. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1" stems; remove flowerets. Cut stems into 1 inch pieces.
4. Place broccoli in boiling water and heat to boil. Cover and cook for 2 minutes, drain, immediately rinse in cold water and drain again. Mix cornstarch, sesame oil and broth.
5. Heat 12-inch skillet or wok until very hot. Add 2 tbsp vegetable oil, rotate skillet to coat bottom. Add beef and stir-fry for 2 minutes or until beef is brown. Remove beef from skillet.
6. Heat skillet until very hot. Add 1 tbsp vegetable oil, rotate skillet to coat bottom. Add garlic, ginger root, bean sauce and stir-fry for 30 seconds.
7. Add bamboo shoots, stir-fry for 1 minute. Stir in beef and broccoli. Stir in corn starch mixture, cook and stir for 15 seconds or until thickened. Serve hot.