Crock Mongolian Beef

1/2 C cornstarch or arrowroot or tapioca flour or potato starch
3 lbs beef sliced into thin strips
6 cloves garlic minced
2 tsp dried onion
1 C Coconut Aminos (tamari sub)
1/2 C white wine
1/2 C sherry
1 T white wine vinegar
2 tsp sesame oil
2 tsp molasses
2 tsp dried ginger
1/2 tsp pepper
1 tsp dried red pepper flakes
1 T peanut butter
6 T maple sugar
8 green onions chopped for garnish

1. Put strips of meat into a zip lock bag with cornstarch and shake well to coat.

2. Mix all other ingredients in Crock and add meat. Toss gingerly to coat.

3. Cook on low for 4-6 hours.

4. Garnish with green onions and serve with rice or noodles and with a green vegetable.

Servings: 9

May need to add salt since aminos aren't as salty as soy sauce.