Peel and finely dice the ginger. Thinly slice the lemongrass. Pick and chop the basil leaves, keeping the two herbs separate and setting the basil stalks to one side. Cut the rump steaks into 40g slices. Roughly chop the peanuts.
For the stock: mix together the water, stock, ginger, lemongrass and basil stalks. Place in a wok and bring to the boil.
Dress each slice of beef with soy sauce, soy beansprouts, basil, mint and a sprinkling of peanuts. Season with salt, pepper and a little chilli sauce. Roll the beef up and secure with a skewer. Plunge the beef into the stock and cook for 30 seconds.
«Try making this recipe using thinly sliced duck breasts as an alternative to the beef.»