Slice the beef chuck into ¼-inch strips. This step is crucial for tender pieces that cook evenly. Thinner slices absorb the sauce better, too! Once sliced, pat the beef dry with a paper towel. This can help create a nice sear later if desired.

Spread the sliced beef in a large bowl. Sprinkle with cornstarch and toss well. This coating will help the sauces stick to the beef as it cooks, enhancing the flavors.

In another bowl, whisk together the minced garlic, grated ginger, beef stock, soy sauce, brown sugar, sesame oil, and rice vinegar. This mixture forms the base of your flavor – it’s an aromatic powerhouse!

Pour the beef into the slow cooker. Next, pour the sauce over the beef, ensuring it’s well-covered. Gently stir to mix everything together.

Cover your slow cooker and set it to low for about 6 to 8 hours or high for 3 to 4 hours. The lower setting is best for more tender beef.

When the beef is close to being done, toss in the frozen broccoli florets. They take about 30 minutes to cook through. The residual heat will make them perfectly tender without turning mushy.

Once everything is cooked, give your dish a good stir. This mixing is where the magic happens. As an optional step, you can serve it over steamed rice or noodles.