Slice lamb loin against the grain into thin strips, approximately 3mm thick. Pat dry with paper towels.
Cut spring onions into 3cm segments, separating white and green parts. Mince garlic.
In a small bowl, combine soy sauce, sesame oil, Shaoxing wine, and sugar. Set aside.
Heat cooking oil in a wok over high heat until smoking, approximately 30 seconds.
Add lamb strips in a single layer and sear without stirring for 90 seconds until edges are browned.
Toss lamb and cook for another 60 seconds until mostly cooked through. Transfer to a plate.
Add minced garlic and white spring onion parts to the wok, stir-fry for 30 seconds until fragrant.
Sprinkle ground cumin over the aromatics, stir constantly for 20 seconds to toast the spice.
Return cooked lamb to the wok, add the sauce mixture, and toss continuously for 45 seconds.
Add green spring onion segments at the last moment, toss for 10 seconds, and remove from heat.
Transfer to a serving bowl, sprinkle with white sesame seeds and fresh coriander.
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