Mix the beef bouillon, soy sauce and cornstarch in a bowl. Set aside.
Heat the wok or a large skillet on medium heat. Add the oil and brown onion and broccoli 4 to 5 minutes. Add the mushrooms and continue cooking 2 minutes.
Add the beef strips, the garlic and the ginger and continue cooking 5 minutes.
Stir in the beef bouillon preparation and reheat 3 to 4 minutes until the sauce thickens.
Serve on Chinese noodles and sprinkle with sesame seeds.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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