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Begin by cutting the mushrooms into your preferred size and placing them in the slow cooker.
Chop the red onion into chunks and add it to the slow cooker.
Add the spring onion directly into the slow cooker.
Slice the flank steak against the grain into strips and incorporate it into the slow cooker.
In a separate bowl, mix the corn flour with a small amount of water until smooth.
Pour the corn flour mixture into the slow cooker and stir to combine.
Add the two packets of Lee Kum Kee Mongolian lamb mix to the slow cooker.
Drizzle soy sauce over the entire mixture.
Add light sweet chilli sauce according to your taste preference.
Sprinkle garlic powder over the mixture.
If desired, include fried shallots and AP seasoning for additional flavor.
Mix all the ingredients thoroughly.
Set the slow cooker to low and let it cook for approximately six hours without opening the lid.