1/2 pound beef boneless sirloin or round steak 1/4 teaspoon salt Dash white pepper 1 pound broccoli -- cut into flowerets and 1 ? 1/2-inch pieces (4 cups) 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon vegetable oil 1 tablespoon finely chopped garlic (6 cloves) 1 teaspoon finely chopped gingerroot 2 tablespoons brown bean paste 1 (8 ounce) can sliced bamboo shoots -- drained 2 cups hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef 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; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

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