Slow Cooker Mongolian Beef

This is one of those recipes that you want to make when you crave take out but don't want to spend that extra money or have all of the extra calories!

Slow Cooker Mongolian Beef

Ingredients:
1 lb flank steak, cut into thin strips/bite size pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, chopped
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon minced ginger (I buy the ginger paste because I never seem to use the root in time!)
1/2 cup hoisin sauce (found in the asian food aisle by soy sauce)

Directions:
1. Place flank steak and cornstarch into resealable bag. Shake until steak is full covered by cornstarch and allow it to rest for about 10 minutes.

2. While steak is resting, combine remaining ingredients in a bowl.
3. Heat olive oil in large skillet over medium heat. Cook steak until brown and remove from heat.
4. Add steak into bowl with other ingredients and mix until everything is covered by the sauce.

5. Pour into slow cooker and cook on LOW for 4 hours.

6. Serve over rice and enjoy!

 A few notes:
* You'll notice that because of the brown sugar the sauce tends to get A LOT darker in the slow cooker. If you are around, try to stir about once an hour because the sugary sauce did tend to stick to the liner bag.
*This was delicious from the slow cooker but this would also be a quick skillet dish. After you brown the steak, you could easily turn the heat down to low-medium and add in the remaining ingredients until the sauce thickens up.