Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef steak 1/4 c Chicken broth
1 tb Vegetable oil 2 tb Vegetable oil
1/2 ts Salt 1 tb Vegetable oil
1 ds White pepper 1 tb Finely chopped garlic
1 1/2 lb Broccoli 1 ts Finely chopped ginger root
1 ts Cornstarch 2 tb Brown bean sauce
1 ts Sesame oil 1 c 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 tbs 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 tbs 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 tbs 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.

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