• 1 (12 oz.) bag broccoli florets
• 3 tbsp. rice wine vinegar
• 2 tbsp. canola oil
• 1 tbsp. sesame oil
• 1 tbsp. minced fresh gingerroot
• 4 tsp. soy sauce
• 1 tsp. Dijon mustard
• 1 clove minced garlic
• 1/4 tsp. sugar
• 1/4 tsp. each salt and pepper
• Pinch hot pepper flakes
• 1 (12 oz.) can Roast Beef in Beef Broth, drained
• 2 green onions, sliced diagonally
• 1 tbsp. toasted sesame seeds

In boiling salted water, cook broccoli florets for 3 to 4 minutes or until tender-crisp; drain and set aside. Mix together rice wine vinegar, canola oil, sesame oil, ginger, soy sauce, mustard, garlic, sugar, salt, pepper and hot pepper flakes; toss with beef, broccoli and green onions. Garnish with sesame seeds.