Crock-pot Mongolian Beef

This recipe combines two of my favorite things - Chinese Food and my Crockpot!

• 1 lb beef flank steak, sliced thinly across the grain
• 1 medium yellow onion, sliced thinly (about 1 cup)
• 1/2 cup light soy sauce
• 1/2 cup dry sherry
• 1/2 cup chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce
• 2 tablespoons  dark brown sugar
• 1 tablespoon ground ginger
• 1/2-1 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
• 1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.  Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.  Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.