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CUSMA Wasn’t Renewed: The 10-Year Clock Now Running on Your Job, Prices and Savings

  Canadian Money Brief | Feature CUSMA Wasn't Renewed: The 10-Year Clock Now Running on Your Job, Prices and Savings By MoneySavings.ca | Published November 2, 2026 Quick quiz: is Canada's free trade deal with the United States still in place? The honest answer is yes and no. The agreement known here as CUSMA is still in force, but since July 1 it has been on a different footing, and the way it plays out over the next decade matters to your paycheque, your grocery bill and your savings. Most of us missed the moment because nothing visibly changed that day. That is exactly why it deserves a closer look, especially with the federal budget arriving Thursday. The short version: CUSMA did not end. It moved from a long-term deal to a deal that gets reviewed every year until 2036. Roughly 90% of what Canada sells to the U.S. has been crossing the border tariff-free because of it, so each annual review is a chance for that protection to be tested. For households, this is a slow-burn r...
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Beef and Broccoli

 


ender strips of steak with crisp broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Ingredients:

  • 1 lb. flat iron steak, sliced into 1/4-inch thick pieces
  • 4 tablespoons soy sauce, divided
  • 4 tablespoons Shaoxing wine or dry sherry, divided
  • 1/4 cup cornstarch
  • 2 tablespoons oyster sauce
  • 1/2 cup chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil, divided
  • 1 lb. broccoli, cut into small florets
  • 3 scallions, white and green parts separated and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger

Instructions:

  1. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
  2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
  3. When you’re ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
  4. Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1½ minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  5. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1½ minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
  6. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.


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