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By : Rehana KhambatyTrim 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.
Servings: 6
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
