Beef & Broccoli



  • 1 tablespoon rice wine vinegar
  • 2 tablespoons low-sodium chicken broth
  • 5 tablespoons oyster sauce
  • 2 tablespoons light brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch


  •  3 tablespoons soy sauce
  •  1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
  •  6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
  •  1-inch piece fresh ginger, minced (about 1 tablespoon)
  •  1 teaspoon peanut oil or vegetable oil, plus extra for cooking
  •  1 1/4 pounds of Smith's Farm's broccoli, cut into bite-sized pieces
  •  1/3 cup water
  •  3 medium scallions, sliced 1/2-inch thick on diagonal, optional


  1. Parboil broccoli for 30 seconds and plunge into cold water immediately to set colour. Add a pinch of baking soda to the water for a brighter green colour.
  2. Cut meat into thin pieces and marinate with ginger, garlic, soy sauce and cornstarch. Add oil to the wok and stir fry onion for 5 seconds. Add broccoli and celery and stir fry 1 min. more. Remove vegetables to platter.
  3. Heat more oil on high and add beef. Fry for 30 seconds or until barely rare.
  4. Quickly mix in reserved vegetables. Add sauce ingredients and toss until bubbly and thickened. Serve immediately with rice (hot).

Thank you to for this great dish!