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5 Things to Know Today — June 11, 2026

  The Bank of Canada confirmed its fifth straight rate hold yesterday, oil slipped back toward $89 a barrel after fresh U.S. strikes on Iran, and Canada Post workers officially have a new contract. Here is what every Canadian needs to know heading into Wednesday. 1 of 5 — Interest Rates Bank of Canada holds at 2.25% — for the fifth time in a row The Bank of Canada kept its benchmark interest rate unchanged at 2.25% on June 10, marking five consecutive holds since late 2025. Governor Tiff Macklem said the central bank is trying to balance two opposing forces: inflation pushed higher by elevated energy costs from the Middle East war, and an economy that has barely grown in recent quarters. "Economic weakness combined with rising inflation is a dilemma for monetary policy," Macklem told reporters, adding that holding the rate "balances those risks" for now. What it means for you: Variable-rate mortgage holders and borrowers with lines of credit get another month of pa...
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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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