Preparation steps 1 Put the beef in the freezer for 20 min to firm it up. 2 Slice the beef into thin strips across the grain. 3 Mix the beef with the soy sauce and cornflour. 4 Leave the beef to marinate for 20 min. 5 Remove the tough outer leaves of the lemongrass. 6 Chop the lemongrass very finely. 7 Chop the shallots. 8 Chop the garlic. 9 Deseed the chillies. 10 Finely chop the chillies. 11 Dry-toast the peanuts in a frying pan for 4 min until golden. 12 Roughly crush the peanuts with a knife. 13 Slice the onion. 14 Deseed the pepper. 15 Cut the pepper into strips. 16 Rinse the rice in cold water, rubbing it between your hands, until the water runs clear. 17 Drain the rice. 18 Put the rice in a saucepan with one and a half times its volume of cold water. 19 Bring the rice to the boil over high heat. 20 Cover and cook the rice for 12 min over very low heat. 21 Leave the rice to rest off the heat for 10 min without lifting the lid. 22 Heat half the oil in a small saucepan over low heat. 23 Gently fry the lemongrass, shallots, garlic and chillies for 3 min without colouring, until fragrant. 24 Add the curry powder and fry it for 30 seconds. 25 Pour in the coconut milk. 26 Add the crushed peanuts, keeping a few back for garnish. 27 Season the sauce with the fish sauce and sugar. 28 Simmer the sauce for 5 min over low heat until it thickens. 29 Heat the rest of the oil in the wok over high heat. 30 Sear the beef for 1 min in a single layer without stirring. 31 Turn the beef and sear it for 1 more min. 32 Set the beef aside. 33 Stir-fry the onion and pepper in the wok for 3 min over high heat. 34 Return the beef to the wok. 35 Pour in the satay sauce and toss for 1 min to coat the beef. 36 Finely slice the spring onions. 37 Pick the coriander leaves. 38 Scatter with spring onion, coriander and the reserved peanuts. 39 Serve straight away with the rice. 