Infused Skillet Beef & Broccoli


    • 16 ounces broccoli florets
    • ½ cup soy sauce
    • ½ cup cold water plus additional as needed
    • ¼ cup cornstarch
    • ½ teaspoon minced fresh ginger or about ¼ teaspoon dried ginger
    • 1 tablespoon minced garlic or about ½ teaspoon garlic powder
    • ¼ cup brown sugar
    • 1 lb. flank steak trimmed of fat and sliced thin against the grain
    • 1-2 ml of canna oil (see#41cBlog for recipe or use one of the cannaoils we sell in our store)


    1. Prepare the Sauce: In a bowl whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar until completely combined. Set aside.
    2. Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the broccoli and stir for about 1 minute. Remove to a plate and set aside.
    3. Add meat to the skillet in a single layer (still over high heat) and cook for about 1 minute – do not stir or move the meat while it is browning. Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the broccoli.
    4. Pour the sauce into the skillet and bring to a boil, then allow to simmer while whisking until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Add broccoli and beef back to the skillet and stir to coat with the sauce. Turn off burner Then add your desired amount of cannaoil.

    Serve over rice.

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