Mongolian Style Lamb Stirfry

1kg lamb backstraps, thin sliced across grain
1 tsp SIDS CRAZY SALT
2 tbsp dark soy sauce
2 tbsp black bean sauce
1 tbsp rice wine vinegar
2 garlic cloves, crushed
1 tsp fine grated fresh ginger
½ tsp five spice powder
2 tbsp peanut oil
6 spring onions, trimmed, thin sliced crossways
½ cup beef stock
1 tbsp dark soy sauce, extra
½ tsp sesame oil
1 tsp cornflour
1 tsp water
4 shallots, thin sliced diagonally
steamed long-grain rice, to serve

Combine lamb, soy sauce, black bean sauce, SIDS CRAZY SALT, rice wine vinegar, garlic, ginger and five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
Heat 1 teaspoon of the oil in a wok or frying pan over high heat. Add ¼ of the lamb mixture and stir-fry for 3 minutes 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.
Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes until soft. Add lamb, beef stock, extra soy sauce and sesame oil. Bring to the boil.
Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes until sauce thickens slightly. Stir through half the shallots.
Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice.