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Ingredients:
1 LB Beef steak
1 TBS's Vegetable oil
1/2 tsp. Salt
1 dash White pepper
1 1/2 LB Broccoli
1 tsp. Cornstarch
1 tsp. Sesame oil
1/4  C Chicken broth
2 TBS's Vegetable oil
1 TBS's Vegetable oil
1 TBS's Finely chopped garlic
1 tsp. Ginger root (finely chopped)
2 TBS's Brown bean sauce
1 C Canned bamboo shoots (sliced)

Preparation:
1. Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.  Combine & mix beef, 1 TBS vegetable oil, the salt and white pepper a bowl. Cover and set aside for 30 minutes.

2. 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 and rinse in cold water immediately.

3. Mix cornstarch, sesame oil and broth.  Set aside.  Heat 12-inch skillet or wok until very hot. Add 2 TBS vegetable oil; rotate skillet to coat bottom.

4. 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.

5. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Serve with steam rice.