Combine beef broth, soy sauce, brown sugar, sesame oil, and minced garlic in the Crock Pot.
Add the sliced beef to the sauce and stir to coat.
Cover and cook on low for 5 hours, or until the beef is tender.
In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry.
Add the cornstarch slurry to the Crock Pot and stir well.
Stir in the broccoli florets, cover, and cook for an additional 30 minutes.
Serve over cooked white rice and garnish with sesame seeds and sliced green onions.
