Beef & broccoli with garlic sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.