Beef & Broccoli with Garlic Sauce

1 Pound Beef steak
1 Tablespoon Vegetable oil
1/2 Teaspoon Salt
1 Dash White pepper
1-1/2 Pound Broccoli
1 Teaspoon Cornstarch
1 Teaspoon Sesame oil
1/4 Cup Chicken broth
2 Tablespoon Vegetable oil
1 Tablespoon Vegetable oil
1 Tablespoon Finely chopped garlic
1 Teaspoon Finely chopped ginger root
2 Tablespoon Brown bean sauce
1 Cup Sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef, 1 Tb. vegetable oil, the salt and
white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch
stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in
boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately
rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat
12-inch skillet or wok until very hot. Add 2 Tb. vegetable oil; rotate
skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet. Heat skillet until very hot. Add 1 Tb. vegetable
oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce;
stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and
broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until
thickened.
Home Cookin 4.8 Chapter: Beef
Servings: 6