Coat a non stick skillet with garlic-flavored non stick spray, and saute the beef over medium-high until browned, about 5 minutes. Transfer the beef to an electric slow cooker. Add the carrots, onions, broth, 1 tablespoon teriyaki sauce, and water. cover and cook on HIGH until the meat is tender, 4 to 6 hours (or LOW, 7 to 9 hours). In the last half-hour, cook the noodles separately and drain them; keep warm. Meanwhile, stir the broccoli into the beef mixture. cover and cook until the broccoli is crisp-tender, 5 minutes if florets are small. Divide the noodles among 4 plates. Top with the beef mixture, and sprinkle with the remaining teriyaki. [PER SERVING: 516 cals, 8g fat (13%) 637mg sodium, 6g fiber] TIP: If low-fat broth is not available, use regular. Refrigerate unopened for about 3 hours. The fat will rise to the top and congeal. Remove the lid and skim. NOTES : This Asian-style dish is easy to make and fairly bursting with teriyakis ginger-garlic flavor. Cooker: 3+1/2 to 4 quart Recipe by: SMART CROCKERY COOKING by Carol Heding Munson 1996 Posted to KitMailbox Digest by Pat Hanneman on Sep 25, 1998,