In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger.

Place the thinly sliced beef into the slow cooker and pour the liquid mixture evenly over the top, stirring gently to coat.

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the beef is tender.

30 minutes before the cooking time is up, whisk the cornstarch and cold water together in a small bowl to make a slurry. Stir the slurry and the shredded carrots into the slow cooker. Cover and cook on HIGH for 30 minutes until the sauce thickens.

While the sauce thickens, boil a pot of water on the stove. Add the ramen noodles (discarding seasoning packets) and boil for exactly 3 minutes until just tender. Drain well.

Add the drained noodles to the slow cooker, tossing well with tongs until the noodles are fully coated in the glossy beef and sauce.

Serve immediately, garnished generously with chopped green onions and sesame seeds.