I made a vegetarian version of the Americanized Chinese beef and broccoli.
I looked up the dish online because we had these Gardein "Beef Tips" I wanted to use, and the standard sauce with real beef always seems to use oyster sauce. I made a pretty acceptable (better? we thought so) substitute with fresh garlic, soy sauce, balsamic and red wine vinegar, sesame oil, chili sauce, sesame seeds, a bit of honey and a little cornstarch to thicken. And I thought we had broccoli, but it was a frozen "broccoli Normandy" blend with cauliflower and carrots; loads of well-softened onion rounded out the dish, served atop brown rice.