Beef and Broccoli with Garlic Sauce

Categories: Chinese, Beef
Yield: 6 servings

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



Source: rec.food.recipes