Beef and Broccoli with Garlic Sauce

No Photo


  • 1 pound beef steak
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 dash white pepper
  • 1 1/2 pound broccoli
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon ginger root, finely chopped
  • 2 tablespoons brown bean sauce
  • 1 cup canned bamboo shoots, sliced


  1. Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, the 1 tablespoon vegetable oil, and the salt and white pepper in a glass or plastic bowl. Cover and refrigerate for 30 minutes.
  2. 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.
  3. Heat 12-inch skillet or wok until very hot. Add the 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
  4. Heat skillet until very hot. Add 1 tablespoon 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.
  5. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Yield: 6 servings

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