I never really considered "broccoli beef" a Chinese dish. I always joked that it was "bastardized Chinese food made by Americans". but hey, what do I know. Sorry if I insulted some Chinese region's most notable dish. hehe
Doesn't matter. It sure tastes good. I mean... broccoli, beef, how can you go wrong?
I got the idea to cook this dish when my friend Lucy made the dish herself. A lot of times, when I hear of all these wonderful dishes, I want to cook it, but when no one reminds me of the dishes, then I forget, and I fall back on basic dishes that I make over and over again.
So I was glad to switch it up and make broccoli beef for the first time in several years.
I added a twist to the broccoli beef and threw in some crimini mushrooms that were sitting in the fridge, waiting to be eaten.
You first slice up the beef across the grain, then I mix in tapioca starch, to give it the thicker, gooier, texture that is common in Chinese dishes, and marinated the meat in some soy sauce and xiaoxing cooking wine.
In a skillet, stir fry the broccoli until almost done, add in the sliced mushroom and boiled broccoli. Top it all off with oyster sauce.
I always get greedy when I cook and make a huge pot full that is too full to stir, unless I want to get broccoli beef all over the kitchen floor. =/
I don't know where all the gravy came from actually. Maybe it was from the water trapped in the broccoli florets when I boiled it.