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Combine the steak, soy sauce, brown sugar, sesame oil, 1 teaspoon vinegar, the ginger, garlic and pepper in a 6- to 8-quart slow cooker. Toss well to coat and dissolve the sugar. Cover and cook on low for 7 hours.
Whisk the cornstarch in a bowl with 1 tablespoon water until smooth.
Uncover the slow cooker and stir well to break up any clumps of beef, but not shred the meat.
Stir in the cornstarch mixture, then stir in the broccoli. Cover and cook on low until the broccoli is crisp-tender, about 30 minutes.
Uncover the slow cooker and let stand for about 5 minutes to thicken. Stir in the remaining 2 teaspoons vinegar. Serve the beef and broccoli over rice and top with scallions, sesame seeds and/or sriracha.