Ingredients Jump to Instructions ↓

  1. 1 pound beef steak

  2. 1/2 teaspoon salt

  3. 1 dash white pepper

  4. 1 1/2 pounds broccoli

  5. 1 teaspoon cornstarch

  6. 1 teaspoon sesame oil

  7. 1/4 cup chicken broth

  8. 2 tablespoons vegetable oil

  9. 1 tablespoon vegetable oil

  10. 1 tablespoon finely chopped garlic

  11. 1 teaspoon ginger root, finely chopped

  12. 2 tablespoons brown bean sauce

  13. 1 cup canned bamboo shoots, sliced

Instructions Jump to Ingredients ↑

  1. : Trim fat from beef steak. Cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, the 1 tablespoon vegetable oil and 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 the 2 tablespoons 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 tablespoon 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.


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