We had to drain off some moisture, then added the broccoli and a sauce: 1 tablespoon hoisin, 1 teaspoon each rice vinegar and soy sauce and water to thin to the desired consistency. Once they were browned on one side, he stirred them and cooked until the beef was done. (You don't have to do the above 2 hours ahead, but you can.) When the oil was really hot, he added the beef, laying the pieces flat in a single layer. When we were ready to eat, about 2 hours later, my husband heated canola oil in the same deep skillet. Boiled for 2 minutes, then drained in a colander. Then I added salt and the broccoli to the water. I filled a deep skillet with water and brought it to a boil. Then I cut the broccoli into small florets and trimmed and peeled the stems. I covered the bowl and put it in the fridge to marinate. I put them in a bowl, then mixed in 1 teaspoon each soy sauce and rice vinegar, 1/2 teaspoon cornstarch and a few grinds of black pepper.

Before practice, I sliced almost a pound of sirloin steak into thin slices against the grain.

This was adapted from a recipe on Simply Recipes. It means I didn't get any pictures of the process, but we did get to eat at a decent time. It paid off, too, because my husband beat us home and he finished making dinner. I even set out a skillet with some canola oil in the bottom. Yesterday before practice, I sliced and marinated the beef and blanched the broccoli. Monday is soccer practice, so I have to hit the ground running when we walk in the door around 6:30 if I want the kids to eat the dinner I prepare (instead of filling up on whatever snacks they can come up with while I'm busy).

Broccoli beat tutorial