Title: 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. Submitted By MARNI TUTTLE
   On 	WED, 3 JAN 1996 172502 -0400