I say "wing away!"...lots of onions, some water chesnuts, perhaps some mushrooms broccolui and beef.
I would do a quick par cook of the broccoli in the micro or boiling water....just 30 seconds or so until bright green...
Then stir fry the onions, add the mushrooms if using...not many they can be watery....add the meat, when almost not pink, add the broccoli and water chesnuts and finish with the sauce you have made from rice wine a bit of soy vey Very very terakaki and some grated ginger and corn starch....and cook until the sauce is thick...
Maybe add the sauce before the broccoli and add the broccoli last so it stays crisp.
Linda c

Here's one I've been making for years....

Beef/Broccoli in Oyster Sauce

1 lb. beef, cut in strips
marinate at room temp. while you prepare other ingredients - here's the marinade:

3 Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. peanut oil
1 Tbsp. fresh minced ginger
1 tsp. cornstarch

Rinse and cut a head of broccoli into bite-sized pieces.

Chop 3 cloves of garlic and 2 scallions - set aside.

Mix together 1/2 cup oyster sauce, 1 Tbsp. dry sherry and 2 tsp. sugar - set aside.

Mix 2 tsp. cornstarch with about 2 Tbsps. water - set aside.

Have boiling water ready from a teakettle.

To cook:

Heat 3 Tbsps. peanut oil in wok or large skillet on high heat - add garlic/scallions - cook briefly and add beef with its marinade, stir fry about 2 minutes. Remove from wok and set aside. Heat another tablespoon of oil in wok -cook broccoli for several minutes on high heat and then add a bit of boiling water and let steam cook until water is evaporated and broccoli is crisp tender. Add oyster sauce mixture, beef mixture and cornstarch mixture. Cook until thickened and heated through. Serve with rice.

We like this dish, Meredith especially!

Chinese Beef With Broccoli

¾ Lb(375 g) lean beef sliced thinly into bite-sized pieces ( I do thin strips)

Marinade for Beef:
1 TBSP Oil
1 egg
1/3 Tsp salt
1 Tbl dry red wine (what's with 1 TBSP? I use more!)
1 Tbl cornstarch
2 Tbl water
1½ Tbl oil

1½ Lb (750 g) broccoli flowerets removed, slice on the diagonal. (I also use mushrooms, snow peas, bean sprouts, sliced bok choy etc)

Sauce

2 TBSP cooking oil
2½ Tbl oyster sauce
2 Tbl light soy sauce
¾ Tbl dark soy sauce
1 Tbl sugar
A few drops of sesame oil

To finish

2 Clove garlic, crushed
½ Cup chicken broth
2 Tbl cornstarch (if desired)

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for 30 minutes. Add 1½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another 30 minutes. (I do it all together)

Prepare broccoli.

Combine ingredients for sauce

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with paper towel.

Add ½ cup water to wok. Bring water to a boil and add broccoli. Cover and cook until broccoli is cooked through. Drain wok.

Heat wok and add oil (about 2 Tbsp). Add garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of wok and add sauce ingredients. Add chicken broth , add cornstarch, stirring to thicken.

Here's something from my "Santa Maria Style Cuisine" class. Santa Maria is one of the largest producers of broccoli in the country and we are big on tri-tip.

The tri-tip can be your beef bottom rounds. This is something different than the above:

BROCCOLI AND TRI-TIP SUMMER SALAD, ASIAN STYLE

16 oz cooked tri-tip beef,
sliced very thin at deli and cut into strips
1 small head broccoli, florets divided,
stem peeled and cut into chunks
1 small red bell pepper,
seeded, thinly sliced and partially cooked
½ small red onion, sliced thin

DRESSING

¼ cup peanut oil
2 stalks green onion, very finely chopped
2 Tbs cilantro leaves, chopped
¼ cup apricot-pineapple preserves
1-inch ginger root, peeled, finely minced
1 Meyer lemon, juiced
2 Tbs rice wine vinegar (or white vinegar)
½ to 1 tsp crushed red pepper flakes
1 tsp sesame seed

5 oz mixed baby greens (1 pkg)

In a saucepan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli stem pieces and steam for 1 minute. Add florets and steam an additional 2 to 4 minutes, until cooked but still firm.

Drain broccoli and run cold water over it to stop the cooking process.

Mix dressing and toss with broccoli and sliced red onion.

Lift broccoli and onion from dressing with slotted spoon and place on bed of baby greens.

Lay slices of tri-tip on top and, just before serving, drizzle with remaining dressing.

Joe

Nice to see real recipes. I wing it too. LOL

Thanks CF friends.... I didn't have any oyster sauce on hand but I did find a bottle of Very Very Teriyaki.

Joe, I saving your salad recipe for warmer days.... it sounds excellent... just the kind of thing I love.

Onward to my Beef Barley soup today.

Nancy