Combine lamb and marinade in a large bowl. Mix well. Combine stirfry sauce ingredientsin a jug. Mix well.
Heat half the oil in a wok over high heat. Add lamb in batches, cook, stir-frying for 2-3 minutes or until just cooked. Transfer to a tray, repeat with remaining lamb.
Return wok to the heat. Add remaining oil, onion, ginger, garlic and dried chillies. Stirfry for 1-2 minutes or until aromatic. Add in stir-fry sauce. Allow to simmer for a minutes. Add cornflour slurry and simmer for 2-3 minutes or until thickened. Add lamb back into sauce along with spring onion and toss until well combined.
Serve garnished with sesame seeds and with steamed rice and Chinese style mixed mushrooms and green vegetables.
