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Trim 1 to 1 ½ pound beef chuck roast or sirloin. Slice into ⅛ inch slices across the grain.
In a crock pot (3 quarts or larger), add one 14-ounce can of low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup brown sugar, 1 tablespoon sesame oil, ¼ teaspoon crushed red pepper flakes, and 4 cloves crushed or minced garlic—mix well.
Add the beef to the crock pot and cook for 5 hours on low.
At the 5-hour mark, whisk 2 tablespoons of cornstarch with ¼ cup cold water in a small bowl until smooth. Pour the cornstarch slurry into the crock pot and mix well.
Add about 2-3 cups of frozen or fresh broccoli florets. You can also add other vegetables like drained water chestnuts or snap peas.
Increase crock pot to high and cook until the broccoli is tender before ending—about 30-60 minutes. If the sauce does not thicken, remove it to a saucepan, boil it for a few minutes, and it should thicken.
Serve over rice and garnish as you wish.