Source:

Lucky

Serves/Makes: 6 servings

Ingredients

• 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

Preparation

• Trim fat from beef steak; cut beef lengthwise into 2 inch strips.
• Cut strips crosswise into 1 inch slices.
• Toss beef, the 1 tbsp (15 ml) vegetable oil, and 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 inch stems; remove florets.
• Cut stems into 1 inch pieces.
• Place broccoli in boiling water; heat to boiling.
• Cover and cook 2 minutes; drain.
• Immediately rinse in cold water; drain.
• Mix cornstarch, sesame oil and broth.
• Heat 12 inch skillet or wok until very hot.
• Add 2 tbsp (30 ml) 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 tbsp (15 ml) 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 cornstarch mixture; cook and stir 15 seconds or until thickened.

Comments

Per Serving: 280 Cal (56% from Fat, 35% from Protein, 9% from Carb); 25 g Protein; 18 g Tot Fat; 6 g Carb; 0 g Fiber; 61 mg Calcium; 3 mg Iron; 310 mg Sodium; 57 mg Cholesterol