Ingredients
12 oz (375 g) flank marinating steak, thinly sliced across the grain
3 tbsp (50 mL) oyster sauce
4 cups (1 L) broccoli florets (about 2 stalks)
2 cloves garlic minced
1 tbsp (15 mL) minced gingerroot

Preparation
Sprinkle beef with 1/4 tsp (1 mL) pepper; set aside.

In small bowl, whisk together 3/4 cup (175 mL) water, oyster sauce and 1 tbsp (15 mL) cornstarch; set aside.

In wok or skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.

Add 1 tbsp (15 mL) vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.



Tips:

• If you can't find flank steak at the supermarket or butcher shop, thinly slice top sirloin grilling steak across the grain. Or use the beef stir-fry strips available at the meat counter.
• You can serve this stir-fry with Asian rice noodles. Naturally gluten-free, they are available in a range of thicknesses and widths, are very quick to prepare and are a great alternative to rice.

Quick Salmon Teriyaki

Servings: 4



Ingredients
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) soy sauce
1 tsp (5 mL) minced gingerroot
4 salmon fillets (with skin), about 6 oz (175 g) each
1/4 tsp (1 mL) each salt and pepper
2 green onion thinly sliced

Preparation
In bowl, whisk together honey, soy sauce and ginger; add salmon and turn to coat. Let stand for 10 minutes.

Arrange salmon on foil-lined rimmed baking sheet. Sprinkle with salt and pepper; brush with honey mixture.

Broil about 8 inches (20 cm) from heat until fish flakes easily when tested and sauce is darkened and sticky, about 8 minutes. Sprinkle with onions.

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