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In a large zip-top bag, toss together the cornstarch, baking soda, salt, and black pepper. Add the beef to the bag and give it a little shake until well coated.
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In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to the slow cooker.
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In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, Thai sweet red chili sauce, red pepper chili flakes, garlic, and ginger until dissolved and pour over the beef. Cover with the lid and cook on low for 3 to 4 hours.
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About 30 minutes prior to serving, add the carrots, pineapple chunks/tidbits, and pineapple juice. Add extra juice to thin the sauce, if desired.
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Cover with the lid, then turn the heat to high and cook an additional 30 minutes. Serve over cooked rice and garnish with green onions and sesame seeds, if desired.