Crock Pot Mongolian Beef

1.5 lbs. flank steak, sliced thin 2 T. olive oil 1/2 tsp. grated ginger (I keep whole ginger in the freezer and grate into recipes as I need it) 1 tsp. minced garlic 3/4 C. soy sauce 1/4 C. hoisin sauce 3/4 C. brown sugar 3/4 C. water 1/4 C. corn starch 1 carrot, sliced thin 3 green onions, sliced into 1" pieces 1 green onion, chopped (for serving)

Place the corn starch in a Ziploc bag and toss with the sliced flank steak. Add oil, ginger, garlic, soy sauce, hoisin sauce, brown sugar and water to the crock pot, stir to combine. Add the meat from the bag on top with any excess corn starch. Cover and cook on low for 3 hours or high for 1 1/2. During the last 30 minutes of cooking add in the sliced carrot and the 3 green onions. Serve over hot rice and top with extra green onions.