Slow Cooker Mongolian Beef

• 1 teaspoon Garlic Powder
• 1/2 cups Soy Sauce
• 1/4 cups White Wine
• 1/4 cups Cooking Sherry
• 1/2 teaspoons White Wine Vinegar
• 1 teaspoon Sesame Oil
• 1 teaspoon Molassas
• 1 teaspoon Ginger, grated
• 1 teaspoon Onion Powder
• 1 teaspoon Red Pepper Flakes
• 1/2 Tablespoons Peanut Butter
• 3 Tablespoons Brown Sugar
• 1 pound Beef Stew Meat
• 2 Tablespoons Cornstarch, Dissolved In 1/4 Cup Water

1. In your slow cooker (I used a small one) combine the garlic powder, soy sauce, white wine, cooking sherry, white wine vinegar, sesame oil, molasses, ginger, onion powder, red pepper flakes, peanut butter and brown sugar.
2. Whisk to combine.
3. Add your stew meat.
4. Cook on low for 6-8 hours, or until meat is fork tender.
5. 30 minutes before serving, add the cornstarch to 1/4 cup of water and stir to combine.
6. Pour into the crock pot.
7. This will help thicken up the sauce.
8. Once thickened, serve over rice.

garlic, soy sauce, white wine, cooking sherry, white wine vinegar, sesame oil, molassas, ginger, onion powder, red pepper, peanut butter, brown sugar, cornstarch

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-mongolian-beef/ (may not work)