Beef and Broccoli with Garlic Sauce

Servings:  6
Ingredients:
 
      1 lb   beef steak
      1 Tbsp vegetable oil
    1/2 tsp  salt
        dash white pepper
  1 1/2 lbs  broccoli
      1 tsp  cornstarch
      1 tsp  sesame oil
    1/4 cups chicken broth
      2 Tbsp vegetable oil
      1 Tbsp vegetable oil
      1 Tbsp garlic, finely chopped
      1 tsp  ginger root, finely chopped
      2 Tbsp black bean sauce
      1 cups sliced canned bamboo shoots
 
Trim any visible fat from the steak.  Cut the beef lengthwise into 2-inch 
wide strips, then cut each strip crosswise (against the grain) into 
1/8-inch slices.  Toss the beef, 1 Tbsp vegetable oil, the salt and the 
white pepper in a bowl.  Cover and refrigerate for 30 minutes. 

Pare the outer tough layer from the broccoli stems.  Remove the flowerets
and cut the broccoli stems diagonally into thin slices.  Place the 
broccoli in boiling water; heat to boiling.  Cover and cook for 2 minutes,
then remove and drain.  Immediately rinse in cold water and drain.  

Mix the cornstarch, sesame oil and broth together.  Heat a wok until very 
hot.  Add 2 Tbsp of vegetable oil and rotate the wok to coat bottom.  Add 
the beef and stir-fry for 2 minutes or until the beef is brown.  Remove 
beef from the wok.  Heat the wok until very hot again.  Add 1 Tbsp of
vegetable oil and rotate the wok to coat bottom.  Add the garlic, ginger 
root, and black bean sauce; stir-fry for 30 seconds.  Toss in the bamboo 
shoots and stir-fry for another 1 minute.  Toss in the beef and broccoli. 
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.