1/2 pound beef boneless sirloin or round steak
1/4 teaspoon salt
Dash white pepper
1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups)
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon vegetable oil
1 tablespoon finely chopped garlic (6 cloves)
1 teaspoon finely chopped gingerroot
2 tablespoons brown bean paste
1 (8 ounce) can sliced bamboo shoots -- drained
2 cups hot cooked rice
|Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2
minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy
sauce; stir in sesame oil and broth.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add beef;
stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok
slightly. Wipe clean and respray. Add oil and rotate wok to coat sides.
Heat over medium-high heat. Add garlic, gingerroot and bean paste;
stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef
and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds
or until thickened. Serve over rice.