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Add the beef to your slow cooker.
Pour the soy sauce, brown sugar, beef broth, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes over the top.
Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is fall-apart tender.
Remove ¼ to ⅓ cup of the cooking liquid and whisk in the cornstarch until completely smooth.
Pour it back into the slow cooker, cover, and cook on high for another 20–30 minutes, until the sauce is slightly thickened and glossy.
Serve over jasmine rice with green onions, sesame seeds, and a green vegetable.
Finish with chili crisp or a drizzle of toasted sesame oil if you’d like.