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Ingredients:

1 pound boneless beef sirloin steak or round steak
1 tablespoon vegetable oil
1/2 teaspoon salt
dash white pepper
1 1/2 pounds broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 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 bamboo shoots

Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Pare outer layer from broccoli stalks. 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 wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beef stir-fry 2 minutes or until beef is brown. Remove beef from wok.

Heat wok until very hot. Add 1 tablespoon oil tilt wok to coat side. Add garlic, gingerroot and bean sauces 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.


From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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