Begin by prepping the veg and herbs – slice the peeled ginger, radishes and pepper, crush the garlic, and roughly chop the pak choi, coriander and basil.
Get the dressing ready by deseeding the chili and adding into a bowl with the chopped herbs, sweet chili sauce, soy sauce and give it a good mix.
Slice the lamb steaks into thin strips and fry in sunflower oil for 3-4 minutes until browned.
Add the ginger, garlic and soy sauce and stir fry for 2 minutes.
Remove the wok from the heat and pour the dressing over the stir fry – ready to serve.