1 1/4 lb. sirloin steak (1" thick)
1/2 c. beef broth
1/4 c. soy sauce
1/4 c. water
1 tbsp. cornstarch
1/4 c. vegetable oil
Hot cooked rice
1 clove garlic, minced
1 tsp. ground ginger
1 green pepper, cut in strips
1 red pepper, cut in strips
1 onion, sliced thinly
1 can bamboo shoots, drained
4 green onions, chopped

Partially freeze steak; slice diagonally across the grain into thin strips. Combine beef broth, soy sauce, water and cornstarch; set aside.

Heat oil in large skillet or wok on medium-high heat; add garlic and ginger and cook 1 minute, stirring constantly. Add steak and cook 2 minutes or until browned; remove from skillet. Add peppers and onion; cook 3 minutes or until crisp tender. Add beef, bamboo shoots, green onions and broth mixture; cook 2 minutes or until thickened. Serve over rice. Yield 4-6 servings.