1. Place the thinly sliced beef into the bottom of your slow cooker.
2. In a medium mixing bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until well combined.
3. Pour the sauce mixture over the beef and stir gently to ensure all the meat is coated.
4. Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the beef is tender.
5. About 30 minutes before you are ready to serve, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry.
6. Stir the cornstarch slurry into the slow cooker and add the fresh broccoli florets on top.
7. Cover and continue cooking for another 20 to 30 minutes, or until the sauce has thickened and the broccoli is tender but still bright green.
8. Give everything a final stir and serve the beef and broccoli over warm rice, garnished with sesame seeds and green onions if desired.

Slow Cooker Tips

1. Prevent soggy broccoli by adding it late. Frozen broccoli heats faster and may release water; drain excess liquid before serving. Cut fresh broccoli into uniform pieces so it cooks evenly.
2. Control beef tenderness by slicing thin and cooking low and slow. If you see too much fat, skim it off or chill the sauce briefly and remove the solidified fat.
3. For a glossy sauce, make the cornstarch slurry with cold water and stir it in near the end; cook 10–15 minutes after adding to remove any starchy taste.
4. Boost flavor with a quick skillet sear, toasted sesame oil added at the end, or a squeeze of lime for brightness. Taste before serving and adjust salt, sweetness, or acidity in small amounts so flavors balance.