Trim fat from beef steak; cut beef lengthwise into 2" strips. Cut
strips crosswise into 1/8" slices. Toss beef, 1 tb 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" stems; remove flowerets. Cut stems into
1" pieces. Place broccoli in boiling water; heat to boiling. Cover
and cook 2 minutes; drain. Immediately rinse in cold water; drain.
Mix corn starch, sesame oil and broth. Heat 12" skillet or wok
until very hot. Add 2 tb 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 tb 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 corn starch mixture;
cook and stir 15 seconds or until thickened.
