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In a bowl, combine the sliced flank steak with baking soda, soy sauce, oyster sauce, Shaoxing wine, sugar, neutral oil, corn starch, salt, and white pepper. Mix until the beef is evenly coated then marinate for 15 minutes while you prep the remaining ingredients.
In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, sesame oil, and corn starch until smooth. Set aside.
Heat a large pan or wok over medium-high heat with 1 Tbsp neutral oil. Add the marinated beef in a single layer and sear until browned and just cooked through, about 2-3 minutes per side. Remove and set aside.
In the same pan, add another 1 Tbsp neutral oil. Sauté the garlic, ginger, and onion until fragrant and softened slightly, about 1 minute. Add dried chilies and green onions and sauté for another 30 seconds. Pour in the Mongolian sauce and simmer for about 1 minute, stirring until slightly thickened.
Return the beef to the pan and toss until everything is well coated and heated through. Taste and add a pinch or two of salt, adjusting to your taste. Serve hot with steamed rice and vegetables.