Mongolian Beef

INGREDIENTS
1lb. beef flank steak – thinly sliced across the grain
1 medium white onion thinly sliced
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup chicken broth
1 tbs. minced garlic
2 tbs. hoisin sauce – you can find this in the Asian section
1/4 cup brown sugar
1 tbs. ground ginger
1 tsp. red pepper flakes – or to taste
1/4 cup corn starch
1 cup cut scallions
1/3 cup 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.
Stir, and serve over rice or noodles.