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Ukraine Claims Russian Summer Offensive Falls Short of Strategic Goals

A firefighter works at the site of an apartment building hit during a Russian drone and missile strike, amid Russia's attack on Ukraine, in Zaporizhzhia, Ukraine in this handout picture released August 30, 2025. Ukraine’s armed forces have declared that Russia’s much-publicized summer offensive failed to secure full control of any major Ukrainian city, despite Moscow’s claims of significant territorial gains. Russian Chief of General Staff Valery Gerasimov stated that since March, Russian forces had captured over 3,500 square kilometers of territory and taken control of 149 settlements. However, Ukraine’s General Staff dismissed these figures as “grossly exaggerated,” asserting that no major urban centers were fully occupied by Russian troops. Military analysts note that Russia’s campaign, aimed at seizing the Donbas region and forcing Ukraine into concessions, devolved into a slow, attritional struggle rather than the decisive breakthrough Moscow had anticipated. While Russian ...
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Healthy Meals: Restaurant-Style Beef and Broccoli

               beef, broccoli, green onions, and red peppers on plate with rice in the background

Ingredients

  • ⅓ cup oyster sauce
  • ⅓ cup sherry
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ¾ pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Directions

  1. 1.  Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.

  2. 2.  Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.

  3. 3.  Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.

  4. 4.  Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Return broccoli to the wok; stir until heated through, about 3 minutes.

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