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In a bowl, combine the thinly sliced lamb, soy sauce, and Shaoxing wine. Separate the lamb slices to marinate evenly for 15 minutes.
While the lamb is marinating, slice the onions and the scallion.
Heat the oil and stir fry the marinated lamb. Cook until slightly golden, but still pink, about 1 minute. Move to a plate.
Heat some more oil and add the sliced onion and the whites of the scallion with salt. Stir-fry the onion and scallion until tender.
Add the lamb back to the pan and sprinkle over the cumin seeds, crushed red chili flakes, and sugar. Quickly stir-fry to combine, about 30 seconds.
Add the spring onion greens and cilantro and immediately serve with steamed rice.