Ingredients

• 1kg lamb eye of loin (backstraps), thinly sliced across the grain
• 2 tablespoons soy sauce
• 2 tablespoons black bean sauce
• 1 tablespoon rice wine vinegar
• 2 garlic cloves, crushed
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon Chinese five spice powder
• 2 tablespoons peanut oil
• 1 bunch spring onions, trimmed, thinly sliced crossways
• 125ml (1/2 cup) Massel beef stock
• 1 tablespoon soy sauce, extra
• 1/2 teaspoon sesame oil
• 1 teaspoon cornflour
• 1 teaspoon water
• 4 green shallots, ends trimmed, thinly sliced diagonally
• Steamed long-grain rice, to serve

Method

• Step 1 Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)

• Step 2 Heat 1 teaspoon of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 teaspoon of oil and reheating between batches.
• Step 3 Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
• Step 4 Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
• Step 5 Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.