| 1 | Trim fat from beef steak; cut beef lengthwise into 2-inch strips. |
| 2 | Cut strips crosswise into 1/8-inch slices. |
| 3 | Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. |
| 4 | Cover and refrigerate 30 minutes. |
| 5 | Pare outer layer from broccoli stems. |
| 6 | Cut broccoli lengthwise into 1-inch stems; remove flowerets. |
| 7 | Cut stems into 1 inch pieces. |
| 8 | Place broccoli in boiling water; heat to boiling. |
| 9 | Cover and cook 2 minutes; drain. |
| 10 | Immediately rinse in cold water; drain. |
| 11 | Mix cornstarch, sesame oil and broth. |
| 12 | Heat 12-inch skillet or wok until very hot. |
| 13 | Add 2 tbs vegetable oil; rotate skillet to coat bottom. |
| 14 | Add beef; stir-fry 2 minutes or until beef is brown. |
| 15 | Remove beef from skillet. |
| 16 | Heat skillet until very hot. |
| 17 | Add 1 tbs vegetable oil; rotate skillet to coat bottom. |
| 18 | Add garlic, ginger root and bean sauce; stir-fry 30 seconds. |
| 19 | Add bamboo shoots; stir-fry 1 minute. |
| 20 | Stir in beef and broccoli. |
| 21 | Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. |
