Recipe#25280

Title: BEEF AND BROCCOLI WITH GARLIC SAUCE

From: The Meades 
Date: Thu, 25 Jan 1996 17:10:19 -0500 

1      pound         Beef steak
   1      tablespoon    Vegetable oil
     1/2  teaspoon      Salt
   1      dash          White pepper
   1 1/2  pounds        Broccoli
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/4  cup           Chicken broth
   2      tablespoons   Vegetable oil
   1      tablespoon    Vegetable oil
   1      tablespoon    Finely chopped garlic
   1      teaspoon      Finely chopped ginger root
   2      tablespoons   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.