Crockpot Mongolian Beef

Crockpot Mongolian Beef 2 lbs. flat iron steat, sliced thin against the grain 1/4 C. cornstarch 1 T. vegetable oil 3 cloves garlic, minced 3/4 C. water 3/4 C. soy sauce (reduced sodium works as well) 3/4 C. packed brown sugar 1 T. hoisin sauce (optional) 1 1/2 tsp. freshly grated ginger 1 large sweet onion, rough chopped (or 6 green onions, sliced in 1" pieces) 1 large carrot, peeled and thinly sliced Put the steak in a ziploc bag and add the cornstarch, shaking to coat the meat very well. Put the oil, garlic, water, soy sauce, brown sugar, hoisin sauce and ginger in the crock pot, whisking to combine. Stir in the onions, carrots and meat. Cover and cook on low for 4 hours or high for 2 - 2 1/2 hours. Serve over cooked rice.