*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
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