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Beef and Broccoli with Garlic Sauce


1/2 lb of beef boneless sirloin or round steak.
1 lb broccoli, cut into florets and 1 1/2-inch pieces (4 cups).
2 cups of hot cooked rice.
1 tablespoon of finely chopped garlic (6 cloves).
1/4 teaspoon of salt.
Dash of white pepper.
1 teaspoon of cornstarch.
1 teaspoon of soy sauce.
1 teaspoon of sesame oil.
1/4 cup of chicken broth.
1 teaspoon of vegetable oil.
1 teaspoon of finely chopped ginger root.
2 tablespoons of brown bean paste.
1 (8 oz) can of sliced bamboo shoots, drained.


Trim the fat from beef. Cut the beef lengthwise into 2-inch strips. Cut the strips crosswise into 1/8 inch slices. Toss the beef with salt and white pepper. Place the broccoli in 1 inch of boiling water; heat to boiling. Cover and cook for 2 minutes. Immediately rinse with cold water and drain.
Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray non-stick wok or 12-inch skillet with non-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble.
Add beef; stir-fry for about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and re-spray. Add oil and rotate wok to coat sides.
Heat over medium-high heat. Add garlic, ginger root and bean paste and stir-fry for 30 seconds. Add bamboo shoots and stir-fry for 20 seconds. Stir in the beef and the broccoli.
Stir in the cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

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