Trim fat from beef steak; cut beef lengthwise into 5 cm strips. Cut strips crosswise into 0 cm slices. Toss beef, 1 tbs 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 3 cm stems; remove flowerets. Cut stems into 3 cm 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 30 cm skillet or wok until very hot. Add 2 tbs 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 tbs 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.