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2 (10 oz. each) pkg. frozen
broccoli spears, partially
1/2 lb. flank steak, thinly
1 (8 oz.) can sliced bamboo
shoots, drained
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. ground ginger
1 Tbsp. soy sauce
1 garlic clove, crushed
5 Tbsp. peanut oil
1/2 c. sliced mushrooms
1 tsp. salt

Cut broccoli flowerets and stems into 1 1/2-inch length
and about 1/2-inch thick, set aside. Cut steak slices into
2-inch lengths. In small bowl, combine 1 teaspoon water and
garlic; blend well. Mix beef with marinade; set aside. (Meat
will absorb marinade.)
Preheat wok or large skillet; add 2 tablespoons peanut
oil and heat 30 seconds. Add beef and brown until just slight-
ly pink. Return beef to bowl. Heat remaining 3 tablespoons
peanut oil in wok or skillet. Stir in broccoli, bamboo shoots
and mushrooms. Stir-fry until broccoli is tender, 2 to 5
minutes. Add salt, remaining sugar, 3 tablespoons water and
remaining cornstarch; mix well. Bring to a boil; stirring
constantly until slightly thickened. Return meat and heat 1
minute. Serves 4.

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