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Ross and I have this ritual. During each trip for treatment, we make it a point to grab some Chinese takeout. There’s something about a hot plate of beef and broccoli. A crispy egg roll and a little duck sauce on the side enhance the comfort. Sometimes we can’t make it to our favorite spot. On those days, this Crockpot Beef and Broccoli becomes the next best thing. It fills the house with those familiar flavors.

Before heading out, Ross whipped up this recipe and got it all prepped and ready to go. On busy days, we’re running around, or playing it solo, and don’t have time to cook from scratch. We can still have a warm, comforting meal waiting for the family by dinnertime.

Here’s the recipe he used to bring a bit of that takeout magic to our kitchen:

Ross’s Crockpot Beef and Broccoli Recipe
Total Time: 8 hours and 5 minutes

Ingredients

• 2 lb round steak, thinly sliced (uncooked)
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 Tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp sesame oil
• 2 Tbsp cornstarch
• 1 head of broccoli, cut up (about 2 cups)
• 1 can (15 oz) beef broth

Instructions

1. Label a gallon-sized freezer bag with the recipe name, date, and cooking instructions.
2. Place all ingredients (except cornstarch, broccoli, and beef broth) in the bag, seal, and freeze.
3. To Cook: Thaw overnight in the fridge, then dump the bag into the slow cooker. Add the beef broth, stir, and cook on low for 5–6 hours.
4. Toward the end of cooking, take 1/4 cup of the sauce from the crockpot. Mix it with 2 tablespoons of cornstarch. Stir this mixture back into the crockpot.
5. Add the broccoli, stir, and cook for another 30 minutes.
6. Serve over rice, and enjoy a homemade take on a classic Chinese favorite.

It’s a comforting meal. It reminds us of our favorite takeout nights. Somehow, even with Ross miles away, it brings a bit of that familiar, cozy feeling right to the dinner table.