Arrange the meat in a shallow dish, cover with the garlic, half the fish sauce and the black pepper. Leave to marinate for about an hour so the meat absorbs the flavours.
Cut the meat into strips. In a large pan or wok, heat the oil and stir-fry the shallots for 2-3 minutes. Throw in the lemon grass and cook for a minute. Add the meat and stir-fry over a high heat so it is well sealed. Cook for 2-3 minutes.
Pour in the beef stock and the remaining
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