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  • 1 lb (500g) sliced ribeye steak or other tender cut of beef
  • 4 cloves garlic, crushed
  • 1 Tbsp (15 mL) ginger, grated
  • 1 Tbsp (15 mL) sesame oil
  • 1 tsp (5 mL) chili garlic paste
  • 3 Tbsp soy sauce
  • 1 Tbsp (15 mL) rice vinegar
  • 2 Tbsp (15 mL) BeeMaid Honey
  • ¼ tsp (2.5 mL) ground pepper
  • 2 Tbsp canola oil (for pan fry)

Serve with:

  • rice
  • green onions
  • sesame seeds
  • kimchi
  • grated carrots
  • cucumber slices (quick picked, optional)


  1. In a small bowl whisk garlic, ginger, sesame oil, chili garlic paste, soy sauce, rice vinegar, honey and ground pepper. Add beef slices to coat or marinade in a ziplock bag. Marinade for 15-30 min while preparing your sides and toppings.
  2. Bring a large frying pan (or cast iron pan) to high heat, add canola oil, place beef slices onto pan. Cook for 1-2 min on each side while use tongs to toss beef. Avoid over cooking beef.
  3. Remove beef from heat and serve with side of rice and your choice of suggested toppings.

Recipe courtesy of Tamara Sarkisian, RD (

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