News and updates available here.   Flood, drought, and other emergency planning resources for producers are available here.



  • 1 lb (500 g) sirloin steak, thinly sliced against the grain


  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) cooking sherry or water or stock
  • 1 tsp  (5 mL) sugar
  • Peak of the Market yellow or red bell pepper, sliced
  • Peak of the Market medium onion, sliced
  • 3-4 garlic cloves, minced
  • 1 ½” piece of ginger, minced


  • 1 ½ tbsp (23 mL) oyster sauce
  • 1 ½ tsp (8 mL) soy sauce
  • ½ tsp (2 mL) Chinese five spice powder
  • 1 ½ tbsp (23 mL) curry powder
  • ¼ tsp (1 mL) chilli powder
  • 1 cup (250 mL) water or stock (add ½ cup more if you like it really saucy)
  • 1 tbsp (15 mL) cornstarch + 1 tbsp (15 mL) water


  1. Slice sirloin ½” thick across the grain and combine with marinade ingredients. Let sit for 15 minutes.
  2. Heat large frying pan or wok over medium-high heat. Add 2 tbsp canola oil.
  3. Add garlic/ginger/onion and stir fry about 5 minutes. You want the onion to start to soften without turning brown. Add the pepper and stir-fry 2 minutes more.
  4. Add the meat and cook until it has browned, and you don’t see any juices seeping through the slices. This will take about 7-10 minutes.
  5. Add the sauce and stir so it coats the meat and vegetables evenly. It will thicken slightly as you stir it.
  6. Add your stock/water and bring to a boil. Once it’s boiling, add the cornstarch/water mixture. Continue to boil about 5 minutes more, or until you reach your desired consistency.

Newsletter Sign Up

Sign up to receive our weekly newsletter featuring timely beef topics. Delivered right to your inbox.