Instructions: If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin and chop very fine. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and chop very fine.

Cut the beef across the grain into very thin 2- by 3-inch slices. Pound the meat lightly with the flat side of a cleaver.

In a bowl, combine the beef with the lemon grass, chiles, half of the garlic, 2 tablespoons of the fish sauce, the arrowroot, black pepepr to taste and 2 tablespoons of the oil. Mix well. Set aside for 30 minutes.

Heat a large skillet over moderately-high heat and add 2 tablespoons of the oil. When the oil is hot, add the onions and the remaining garlic; stir-fry for about 3 minutes, or until golden brown. Remove the onions with a slotted spoon to a plate.

Add the remaining 2 tablespoons oil. When the oil is hot, add the beef, the remaining 1 tablespoon fish sauce and the sugar. Saute over high heat for 1 or 2 minutes, or until the beef is just cooked. Transfer the mixture to a heated platter.

Arrange the sauteed onions around the meat mixture; sprinkle the peanuts and white pepper over all. Garnish with coriander.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.