| Ingredients | Direction |
|---|---|
| 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 cup 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 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 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. |