Makes 4 servings.

2 Tbsp cooking oil
1 lb. good cut of beef, thinly sliced
2 cups Red Dog broccoli florets
3 Red Dog carrots, sliced
2 sticks Red Dog celery, chopped
Toasted sesame seeds (optional)
Cooked white rice

For the stir-fry sauce:
6 Tbsp soy sauce
¾ cup water
4 Tbsp brown sugar
6 cloves garlic minced
2 tsp grated ginger
3 Tbsp sesame oil
½ tsp ground black pepper
2 tbsp cornstarch

In a bowl, mix all ingredients for the stir-fry sauce. Set aside until ready to use.

In a pan or skillet over medium-high heat, add about 1 Tbsp of cooking oil. When the oil is hot enough, add broccoli, carrots and celery. Stir fry until veggies are tender – this may take about 2 minutes, depending on the cut of your veggies. When the veggies are cooked, remove them from the pan and transfer to a plate.

In the same pan over high heat, add about 1 Tbsp of cooking oil. Next, add the beef in one layer if possible. If not, do it in batches. Cook the beef until no longer pink, making sure to turn the beef from time to time to cook evenly.

When the beef is cooked, add the stir fry sauce. Mix and simmer over low heat until desired consistency is achieved. (Note: The sauce will thicken more once it cools down.) When you are satisfied with the consistency and taste of your sauce, add the veggies. Just mix to coat the veggies evenly. Turn off the heat and add the toasted sesame seeds if using. Enjoy with white rice.