Preparation steps 1 Put the beef in the freezer for 20 min to firm it up. 2 Remove the tough outer leaves from the lemongrass. 3 Very finely chop the tender part of the lemongrass. 4 Finely chop the garlic. 5 Finely slice the shallots. 6 Deseed the chilli. 7 Finely chop the chilli. 8 Slice the beef against the grain into thin 3 mm strips. 9 Mix the beef with half the lemongrass, half the garlic, the fish sauce, the oyster sauce, the sugar and the pepper. 10 Leave the beef to marinate for 30 min in the fridge. 11 Meanwhile, rinse the rice in cold water, rubbing it between your fingers, until the water runs almost clear. 12 Drain the rice. 13 Put the rice in a heavy-based saucepan. 14 Cover the rice with cold water to 1.5 cm above the grains. 15 Bring to the boil over high heat. 16 Cover and cook for 12 min over very low heat. 17 Leave the rice to rest off the heat for 10 min without lifting the lid. 18 Cut the onion into thick slices. 19 Deseed the pepper. 20 Cut the pepper into strips. 21 Dry-toast the peanuts in the wok for 4 min, stirring. 22 Roughly crush the peanuts. 23 Heat half the oil in the wok over very high heat until it just starts to smoke. 24 Sear the beef in two batches for 2 min, leaving it untouched for the first minute so it browns well. 25 Set the beef aside on a plate. 26 Heat the rest of the oil in the wok. 27 Fry the shallots, the rest of the lemongrass, the rest of the garlic and the chilli for 1 min until fragrant and lightly golden. 28 Add the onion and the pepper. 29 Stir-fry the vegetables for 2 min over high heat, keeping them crisp. 30 Return the beef and its juices to the wok. 31 Toss everything together for 30 seconds to heat the meat through. 32 Fluff the rice with a spatula. 33 Scatter the peanuts and coriander leaves over the beef. 34 Serve straight away with the rice. 