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Thinly slice the chuck roast into small strips.
Toss the beef slices with cornstarch until mostly coated.
Place the beef in the slow cooker.
Slice the onion and pepper and place them in the slow cooker.
Whisk together the water, coconut aminos, brown sugar garlic, sesame oil and ginger.
Place the lid on the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
During the last hour of cooking, add the shredded carrots.
When ready to serve, top with sliced green onions and sesame seeds.
Serve with rice or quinoa and a vegetable for a full meal.