Beef and Broccoli with Garlic Sauce

1/2 lb beef tenderloin steak-or other cut of choice
1/4 t salt
dash white pepper
1 lb broccoli florets
1 t cornstarch
1 t soy sauce
1 t sesame oil
1/4 c chicken broth
1 t vegetable oil
6 cloves garlic-minced
1 t ginger root-minced
2 T bean paste-brown
8 oz bamboo shoots-canned-sliced & drained
2 c rice-cooked
 
Trim steaks if needed. Cut steaks lengthwise into 
2-inch strips. Cut strips crosswise into 1/8-inch 
slices. Toss beef with salt and white pepper. Place 
broccoli in saucepan with 1 inch boiling water; return 
to boiling. Cover and cook 2 minutes. Remove from heat 
and immediately rinse with cold water and drain. Set 
aside. Mix cornstarch and soy sauce in a cup, then stir 
in sesame oil and broth. Set aside. Spray wok or 12-inch
skillet with nonstick cooking spray; heat over 
medium-high heat until cooking spray starts to bubble.  
Add steak, then stir-fry about 2 minutes or until brown.  
Remove steak from wok. Cool wok slightly. Wipe clean and
respray. Add oil and rotate wok to coat sides. Heat over 
medium-high heat. Add garlic, gingerroot and bean paste, 
then stir-fry 30 seconds. Add bamboo shoots next and 
stir-fry 30 seconds. Stir in steak and broccoli. Stir in
cornstarch mixture, then cook and stir about 30 seconds 
or until thickened. Serve over rice.