Beef And Broccoli With Garlic Sauce

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 finely chopped ginger root

2 tablespoons brown bean sauce

1 cup sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, 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 flowerets. 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 tablespoons 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 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. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.