beef and broccoli with garlic sauce

Categories
Chinese
Beef
Yield
6 servings
MeasureIngredient
1 pounds Beef steak
1 tablespoon Vegetable oil
½ teaspoon Salt
1 dash White pepper
1½ pounds Broccoli
1 teaspoon Cornstarch
1 teaspoon Sesame oil
¼ 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 ⅛-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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