Low Carb+Low Fat - Beef and Broccoli with Garlic Sauce

• 1 lb (.5 kg). beef steak
• 1 tbsp (15 ml) vegetable oil
• 1/2 tsp (2 ml) salt
• 1 dash white pepper
• 1-1/2 pound broccoli
• 1 tsp (5 ml) cornstarch
• 1 tsp (5 ml) sesame oil
• 1/4 cup (60 ml) chicken broth
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) finely chopped garlic
• 1 tsp (5 ml) ginger root, finely chopped
• 2 tbsp (30 ml) brown bean sauce
• 1 cup (225 ml) canned bamboo shoots, sliced

1. Trim fat from beef steak; cut beef lengthwise into 2 inch strips.
2. Cut strips crosswise into 1 inch slices.
3. Toss beef, the 1 tbsp (15 ml) vegetable oil, and the salt and white pepper in a glass or plastic bowl.
4. Cover and refrigerate 30 minutes.
5. Pare outer layer from broccoli stems.
6. Cut broccoli lengthwise into 1 inch stems; remove florets.
7. Cut stems into 1 inch pieces.
8. Place broccoli in boiling water; heat to boiling.
9. Cover and cook 2 minutes; drain.
10. Immediately rinse in cold water; drain.
11. Mix cornstarch, sesame oil and broth.
12. Heat 12 inch skillet or wok until very hot.
13. Add 2 tbsp (30 ml) vegetable oil; rotate skillet to coat bottom.
14. Add beef; stir-fry 2 minutes or until beef is brown.
15. Remove beef from skillet.
16. Heat skillet until very hot.
17. Add 1 tbsp (15 ml) vegetable oil; rotate skillet to coat bottom.
18. Add garlic, ginger root and bean sauce; stir-fry 30 seconds.
19. Add bamboo shoots; stir-fry 1 minute.
20. Stir in beef and broccoli.
21. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

beef steak, vegetable oil, salt, white pepper, broccoli, cornstarch, sesame oil, chicken broth, vegetable oil, vegetable oil, garlic, ginger root, brown bean sauce, bamboo shoots

Taken from online-cookbook.com/goto/cook/rpage/001756 (may not work)