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Step 1: Grab a bunch of spring onions, and give that a rough chop and then put that to the side.
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Step 2: Grab a whole white onion and then give that a rough chop also and put that to the side.
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Step 3: Grab our garlic cloves, smash them down, and finely mince them all the way down.
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Step 4: Get our flank steak, and we're going to thinly slice that down into thin strips, and then get that into a bowl.
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Step 5: To velvetize our meat, we're going to use some salt, some dark soy, some sesame oil, some baking powder, cornstarch and some Shaoxing wine and give that a mix.
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Step 6: Next we're going to grab our wok and we're going to put some sesame oil and sear off our beef for a couple minutes.
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Step 7: Once our beef is at that perfect colour we remove off the heat then we get our mixed up garlic that we cut up earlier with our spring onions and then our whole brown or white onion that we cut up earlier.
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Step 8: After that we're going to get some Shaoxing wine and drizzle it around the pan, cut it through, comes in our seed of beef and then we're going to make sure that's all nice and incorporated by mixing it well.
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Step 9: To make the sauce, you add some sugar, some dark soy sauce with some oyster sauce.
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Step 10: Finishing off with your company, our Mongolian beef with some hot white rice. And yeah, finish off with some sesame seeds.