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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Chinese, Beef	6	Servings

INGREDIENTS

1	lb	Beef steak
1	tb	Vegetable oil
1/2	ts	Salt
1	ds	White pepper
1 1/2	lb	Broccoli
1	ts	Cornstarch
1	ts	Sesame oil
1/4	c	Chicken broth
2	tb	Vegetable oil
1	tb	Vegetable oil
1	tb	Finely chopped garlic
1	ts	Finely chopped ginger root
2	tb	Brown bean sauce
1	c	Sliced canned bamboo shoots

INSTRUCTIONS

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-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. Submitted By MARNI TUTTLE <TUTTLE@UG.CS.DAL.CA>
On WED, 3 JAN 1996 172502 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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