Cut beef into 1-inch cubes.

In shallow bowl, combine ginger, salt, pepper, garlic, onion, and soy sauce and blend.

Add beef cubes and stir to coat.

Cover and refrigerate for 1–2 hours.

Pour beef mixture into 3 to 4-quart slow cooker along with drained water chestnuts, ½ cup water, and half of the Stock. Cover and

Cook on low for 7 to 8 hours until beef is tender, adding thawed broccoli during last hour of cooking time.

During last 30 minutes of cooking time, combine cornstarch with ½ cup water and add to slow cooker; stir well, cover, and cook until thickened.

Combine remaining stock with enough water to make 2 cups.

Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.

Serve Beef with Broccoli over rice.