Buzzed Beef with Broccoli

Beef & Broccoli


  • 2/3 lb. beef tenderloin (Substituting chicken for the beef works great too)
  • 3 tbsp CannaOil
  • 2/3 lb. broccoli
  • 6 pieces of green onions (1/2-inch)
  • 6 slices of ginger root


  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1/2 tbsp cooking wine or sherry
  • 1/2 tbsp water


  • 3 tbsp water
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp cooking wine or sherry
  • 1 tsp cornstarch
  • 1/2 tsp cannasugar
  • dash of pepper
  • Steamed white rice


  1. Cut the meat (across the grain) into thin, bite-size pieces. Mix with the marinade and marinate for 1 hour.
  2. Separate and cute of the flowerets of broccoli from the stem. Cook in boiling water for 1 minute; remove and drain. Arrange the flowerets around the serving dish.
  3. Before frying, add 1 tbsp oil to marinade and mix so that the pieces of meat will separate easily during frying.
  4. Mix the sauce well in a separate bowl
  5. Heat the wok then add oil. When the oil is hot, add the meat. Stir fry until the color changes, then remove and drain.
  6. Add final 2 tbsp oil and stir fry the green onions and ginger root until fragrant. Add the beef and the sauce you created.
  7. Toss lightly then remove and place on a serving platter with the broccoli florets. Serve with steamed white rice